What Is Lemon zest and How Can I Use It?

Lemon zest is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 1,532 recipes to get you started.

What is lemon zest?

Lemon zest is the thin, colored outer layer of a lemon's skin, grated or peeled away from the fruit. That layer is packed with fragrant oils, and those oils are what give baked goods and sauces their clean, unmistakable lemon smell.

Zest is about perfume, not sourness. Where lemon juice brings acid that sharpens a dish, zest brings aroma that flavors it, with no liquid and no tartness.

A teaspoon stirred into a batter does more for the lemon flavor than a tablespoon of juice ever could.

The trick is taking only the yellow. The white pith just underneath is bitter, so good zesting means skimming the surface and stopping the moment you hit white.

How to Use Lemon Zest

A fine microplane rasp is the right tool. It shaves the colored layer into a fluffy pile and leaves the pith behind, pulling far more oil and flavor than the old box-grater approach. Brush the lemon clean first, since the peel is what you are eating.

Always zest before you juice. A whole lemon is easy to grip and turn against the rasp; a squeezed-out half is floppy and nearly impossible to zest cleanly.

In baking, zest is the main event for lemon flavor. Iced Lemon Loaf (Barefoot Contessa) packs in zest so the cake itself tastes of lemon rather than relying on the icing, and Moist Yogurt Lemon Cupcakes do the same.

Rub the zest into the sugar with your fingertips before mixing. It bruises the oils out and spreads the flavor through the whole batter.

It is not only for sweets. A spoonful of zest finishes Greek Yogurt Chicken (low fat) and wakes up risotto, roasted vegetables, and pasta. Sprinkled raw over a finished plate, it adds a burst of fresh citrus that cooking would have driven off.

Pairing and Common Mistakes

Zest pairs with vanilla, berries, cream, and poppy seeds in baking, and with garlic, herbs, olive oil, and seafood in savory cooking. Classic NY Cheesecake uses a little zest to keep all that cream cheese from tasting one-note.

The cardinal mistake is grating into the pith. Go too deep and you fold bitterness into the dish, which no amount of sugar fixes. Use light, sweeping strokes, turning the lemon as you go.

The second mistake is treating zest and juice as interchangeable. They are not. Juice is acid; zest is aroma. Leave out the zest a recipe calls for and you get a sour dish with no fragrance.

Substitutes

The nearest swap is the zest of another citrus. Lime or orange zest brings the same fragrant oils with a different accent, fine when lemon is not the whole point of the dish.

Dried lemon peel works in a pinch. It has lost most of its volatile oil, though, so use about half as much and expect a duller result.

Bottled lemon extract is concentrated flavor for baking: roughly ½ teaspoon extract stands in for the zest of one lemon, though it lacks the texture and fresh top note.

What you cannot substitute is lemon juice. It adds sourness and liquid but none of the perfume, so swapping it in where a recipe wants zest changes the dish entirely.

Buying and Storing

You buy zest by buying good lemons. Look for fruit with smooth, firm, brightly colored skin and no soft spots, and choose unwaxed or organic when you can, since you are eating the peel. Scrub waxed supermarket lemons under warm water first.

Zest is best used fresh, the moment you grate it, while the oils are still lively.

If you have extra, it freezes well. Spread it on a small plate, freeze, then scrape it into a sealed container where it keeps for a few months.

You can also stir fresh zest into sugar to make a flavored lemon sugar that holds for weeks. Either way, grate the peel off your lemons before they soften, then use the naked fruit for juice so nothing goes to waste.

Nutrition

Quick facts

Where to find lemon zest: Lemon zest is usually found in the produce section or aisle of the grocery store or supermarket.

Food group: Lemon zest is a member of the Fruits and Fruit Juices US Department of Agriculture nutritional food group.

In Chinese

柠檬皮

British (UK) term

Lemon zest

en français

zeste de citron

en español

ralladura de limón

How much does lemon zest weigh?

Related

Fruits and Fruit Juices

Recipes using lemon zest

There are 1532 recipes that contain this ingredient.

Pasta with Red Peppers, Greens, Beans, Garlic & Lemon Zest

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise. This dish stays true to simple Tuscan roots while delivering big flavor without added fat.

Tomato & Orange Soup

Creamy tomato and orange soup with fresh tomatoes, orange juice, orange zest and a swirl of cream. A British-style soup that's bright, velvety and full of citrus warmth.

Chocolate Raisin Poppyseed Cookies

Eastern European chocolate poppyseed cookies with milk-soaked poppy seeds, melted unsweetened chocolate, raisins, lemon zest, and warm cinnamon-clove spice. A tea-time treat unlike any other cookie.

Favorite Linzer Cookies

Crisp nut cookies sandwiched together with a raspberry filling, which peeks through the cutout in the top cookie.

Turkey-Cheddar Burgers

Juicy turkey cheddar burgers seasoned with sage, thyme, lemon zest, and sauteed garlic onions, with melted cheese stuffed right inside the patty. Grill or broil in 40 minutes for a lighter burger that still oozes with flavor.

Cheescake Pancakes with Berry-Lemon Syrup

Cheesecake pancakes fold small-curd cottage cheese and vanilla into buttermilk pancake mix for protein-rich, slightly tangy breakfast stacks. Topped with a warm raspberry-lemon zest syrup that mimics cheesecake's classic berry sauce.

Muffins, Blueberry

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Lemon Yogurt Cookies

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.

Mini Roasted Leek, Onion & Navy Bean Galettes

These rustic pie like galettes were so delicious. Buttery crust and a delicious filling made with roasted leek and onion, and creamy navy beans. It didn't last long. Yum.

Mom's Baklava

Mom's baklava layers buttery phyllo with a blend of ground almonds and walnuts, soaked in cinnamon-lemon honey syrup. The cool-syrup-over-hot-pastry trick keeps every flaky layer crisp.

Easter Fun Sugar Cookies

Easter sugar cookies: rolled and cut sugar cookies with lemon zest, perfect for Easter bunny and egg shapes. Two dozen pale, tender cookies ready to decorate.

Sugar Cookies/Cut-Outs

Classic cut-out sugar cookies with lemon zest and vanilla that hold their shape beautifully. Buttery, crisp-edged, and ready for decorating with royal icing.

Breakfast Lemon Pancakes

Lemon pancakes lightened with club soda and whipped egg whites. Tiny silver-dollar size, fragrant with fresh lemon zest, fluffy as a cloud.

Lemon Blueberry Cake

Moist lemon blueberry cake with cornmeal, buttermilk, and fresh lemon zest. Bursting with 3 cups of blueberries, this from-scratch sheet cake has a golden crumb and bright citrus flavor in every slice.

Favorite Chewy Spice Cookies

Chewy spice cookies are low-fat molasses cookies sweetened with applesauce, scented with ginger, cloves, nutmeg, and allspice, then drizzled with lemon icing. Holiday spice cookies without butter or eggs.

Amazing Lemon Poppy Seed Cake

Lemon poppy seed cake builds a tender tube cake with butter, cream cheese, lemon juice and zest, whipped egg whites, and poppy seeds, finished with a tart lemon glaze.

Raspberry Streusel Muffins

Whole-wheat raspberry muffins folded with fresh berries and lemon zest, crowned with a brown-sugar pecan-cinnamon streusel. Hearty breakfast muffins that lean nutty and lightly sweet.

Raspberry Streusel Muffins

Whole-wheat raspberry muffins folded with fresh berries and lemon zest, crowned with a brown-sugar pecan-cinnamon streusel. Hearty breakfast muffins that lean nutty and lightly sweet.

Cream Cheese Topping for Hot-Cross Buns

Learn how to make hot cross buns frosting with cream cheese, butter, and lemon zest. This frosting is a delightful and zesty twist on the traditional hot cross bun glaze.

Lemon-Pepper Glazed Udon Noodles with Snow Peas & Coconut

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

Pasta Shells with Salmon, Tomatoes & Toasted Bread Crumbs

This easy and simple recipe also came out delicious. Lemon juice added a touch of refreshing taste, and the overall flavour was well balanced. Giving this dish a five star.

Turkey with Apricot Chardonnay Glaze

A delicious recipe for the perfect Thanksgiving dinner.

Ambrosia's Pound Cake

Classic pound cake the old way: a pound each of butter, sugar, flour, and eggs, separated and folded for a tall, tender, golden loaf. Serve with berries and toasted almonds.

Moist Orange Pumpkin Bread

Give the traditional pumpkin bread a new twist by adding some freshly grated lemon zest and freshly squeezed orange juice. They add some deliciously citrus taste to the moist pumpkin bread. Be sure to make enough, because everyone will ask for a second slice.

Strawberry Crepes

Strawberry crepes flambe fresh berries in a citrus-butter-brandy syrup, then fold them into delicate crepes glazed with the reduced sauce. Showy New Orleans-style dessert ready in 30 minutes.

Lemon Rice with Cashews

Lemon brown rice with cashews, fresh lemon zest, and black pepper. A bright, nutty vegetarian side dish with just five ingredients that comes together in minutes.

Lemon Blueberry Biscuits

Lemon blueberry biscuits with lemon yogurt and fresh blueberries, finished with a tart lemon glaze. Tender drop biscuits ready in 35 minutes for breakfast or brunch.

Lemon Blueberry Biscuits

Lemon blueberry biscuits with lemon yogurt and fresh blueberries, finished with a tart lemon glaze. Tender drop biscuits ready in 35 minutes for breakfast or brunch.

Cowgirl's Lemon Poppy Seed Pound Cake

Lemon poppy seed pound cake with buttermilk crumb and fresh lemon zest, finished with tangy lemon glaze. Tender Bundt or loaf for tea and brunch.

Blueberry Lemon Crisp

A generous blueberry lemon crisp loaded with over 6 cups of berries under a buttery brown sugar crumble. Baked low and gentle for a jammy filling with a crunchy, golden top.

Delicious Hamantaschen

Hamantaschen are triangular Purim cookies with a tender butter dough wrapped around a prune, raisin, walnut, and lemon filling. Traditional Jewish holiday treat, makes 5 dozen.

Yummy Linzer Cookies

Linzer cookies built on a buttery ground-almond shortbread, scented with vanilla, almond extract, and a hint of cinnamon. Each cookie holds a thumbprint of lemon-spiked raspberry jam, finished with sliced almonds and powdered sugar.

Linzer Tarts

These rich cookies are delightfully crisp, buttery and nutty, with just the right amount of sweetness from the filling and the sugar dusting.

Lemon Meringue Tart

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Thai Lion's Head Meatballs

Ginger-spiked pork meatballs browned until golden, then simmered in curried coconut milk sauce and served on crisp lettuce with fresh basil and lemon zest. A Thai twist on the Chinese classic.

Award Winning Blueberry Crumb Cake

2007 Blueberry Bake-Off Child Winner, first place No. 1 Fernando Guerrero

Lemon Yogurt Loaf

A moist lemon yogurt loaf with a double hit of citrus, lemon-rubbed sugar in the batter and a tangy lemon syrup brushed over the top. Tender from yogurt and oil, bright and not too sweet.

Blueberry-Cheese Coffee Cake

Tender cake studded with juicy blueberries meets tangy cream cheese batter under a buttery lemon-sugar crumble. This coffee cake balances sweet, tart, and rich in every generous slice.

Domatoules Glyko (Spicy Cherry Tomato Preserves)

Domatoules Glyko (Spicy Cherry Tomato Preserves) recipe

Mom's Spiced Banana Bread

Spiced banana bread with ginger, allspice, fresh nutmeg, lemon zest, ground almonds, and four mashed ripe bananas. A warmly aromatic loaf that beats plain banana bread by a mile.

Baklava (Papadakis Taverna)

Baklava layers buttered phyllo with cinnamon-spiced walnuts, bakes until golden, then drinks in a citrus-honey syrup steeped with cloves. Greek taverna classic finished with whole cloves studded into each diamond.

Lemon-Herb Lamb Roast

Lemon herb lamb roast rubbed with lemon zest, rosemary, and thyme, served with a tangy yogurt pan sauce. Boneless leg of lamb roasted to a rosy medium for Easter or Sunday supper.

Zesty Apple Strudel

Apple strudel wraps sliced apples, raisins, ground almonds, lemon zest, and cinnamon in buttery layers of crisp phyllo pastry. Old-world Austrian dessert that makes two strudels from one batch.

Zesty Artichoke Spinach Dip

Excite your friends with this tasty dip that goes well with salted crackers or tortilla chips.

Rustic Pear Galette with Apricot Glaze

A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.

Lemony Apple Muffins

Lemony apple muffins brighten classic apple muffins with fresh lemon zest and juice plus 2 cups of grated green apple. Optional toasted pecans add crunch to a tender, fruit-packed crumb.

Mom's Jersey Fresh Tomato Soup

Mom's Jersey fresh tomato soup with ripe tomatoes, crispy bacon, and a hint of lemon zest. A summer classic from the Garden State that turns peak-season tomatoes into a silky bowl.

Nick's Peach Cobbler

Nick's peach cobbler tops three and a half pounds of fresh sliced peaches with a tender buttermilk biscuit crust. Cinnamon, nutmeg, lemon zest, and pieces of butter make a syrupy summer dessert.

Breakfast Citrus Waffles

Light, crispy citrus waffles brightened by fresh orange and lemon juice and zest, with ground pecans folded in for nutty crunch. Beaten egg whites give them a cloud-like interior. Brunch upgrade.

Blackberries Crumb Bars

Blackberry crumb bars, a buttery lemon-scented dough that doubles as crust and crumble, layered with a juicy cornstarch-thickened blackberry filling. Like portable blackberry pie, baked and cut into squares.

All 1,532 recipes