What Is Lemon Zest, and How Do You Cook With It?

Lemons are among the most useful, versatile foods, adding a fresh, zingy note to sweet and savory dishes alike. Even plain old water can get a boost from a slice of lemon. And if you’re only using the juice, think again, because lemon zest is equally delicious. Just a pinch of sunny grated lemon zest can brighten a plate and balance out rich flavors. Keep reading to learn about lemon zest and how to cook with it, and for some recipe ideas to give it a whirl.

What Is Lemon Zest?

Lemon zest is the outermost layer of a lemon—thin, waxy, and bright yellow. Also called the flavedo, lemon zest contains the fruit’s essential oils. These oils cause the fragrant scent and bright, tangy flavor that make us love to cook and bake with lemon zest. 

Lemon zest also serves the practical purpose of protecting the inside of the fruit from its external environment. Just beneath the lemon zest is a white, spongy layer called the pith, which also protects the fruit but is best avoided due to its bitter flavor. When zesting a lemon, do so with a light hand to remove only the zest.

How to Zest a Lemon

The easiest way to zest a lemon is with a rasp-style grater like a Microplane, which is particularly effective at grating finely.

1. Choose a fresh, firm lemon with a bright color.
2. Start by rinsing the lemon with water to remove any residue. 
3. Holding the grater at a slight angle, gently scrape it against the lemon in long strokes to remove the zest. Make sure not to push too hard so that you don’t accidentally grate the pith.
4. Continue to zest, rotating the lemon as you go, until you’ve gathered the amount of zest you need.

If you don’t have a Microplane zester, there are other options, such as grating the lemon with the smallest holes of a box grater. You could also remove the lemon zest with a sharp vegetable peeler or paring knife, taking care to remove only the yellow outermost layer then finely chopping it with a knife.

Lemon Zest Substitutes

If you don’t have a lemon on hand, you can use the zest of another other citrus fruit, such as a lime, orange, or grapefruit. The flavor won’t be the same, but it’ll still provide a zingy freshness. A bit of lemon extract or granulated dried lemon peel could also work as substitutes, but neither has the vibrancy of fresh zest. 

Ways to Use Lemon Zest

Now that you know all about lemon zest, and exactly how to zest a lemon, here’s how to cook with the vibrant, pungent ingredient. 

Lemon Poppy Seed Muffins With Lemon-Rose Glaze

Nostalgic lemon poppy seed muffins get an elevated twist in this recipe thanks to a rose-tinged glaze. This one-bowl recipe yields fluffy, tender muffins, perfect for a brunch gathering. 

Farfalle With Lemon, Shrimp, and Kale

Here, lemon zest and juice brighten up a simple pasta dish with shrimp and kale. Top with chopped, roasted pistachios, and the result is a light, elegant meal that’ll impress your guests without causing you stress.

Dry-Brined Lemon-Sage Turkey

Dry-brining might sound fancy and complex, but all it means is salting meat with aromatics and letting it rest for a while before it cooks. In this recipe, turkey gets dry-brined with a fragrant combination of salt, sage, and lemon zest. 

Lemon-Pistachio Bars

These lemon-pistachio bars boast a silky, lemony custard and a crisp, nutty crust that’s coincidentally gluten-free. With a stunning yellow color, these bars are a show-stopping dessert, best finished with a flurry of lemon zest.