Lemon zest is a wonderful addition to baked goods.  If you are making cakes, cookies, bars, pies or muffins and want them to have lemon scent and a hint of lemon taste, add lemon zest!

Dried lemon zest that they sell in the spice jars is a far cry from the fresh lemon zest.  Whenever you have a lemon in your fridge and need lemon zest, make the real thing!

The best lemons for the lemon zest are organic lemons.  The lemons that are not organic are coated with wax, and that wax will end up in your lemon zest.  The organic lemons don’t have the yucky wax, so your lemon zest will be the lemon zest – pure and lemony.

Here’s how to zest a lemon:

You need a lemon:

You need a grater:

Rub the lemon on the side of the grater that has small holes.  Keep rubbing and turning the lemon, so the yellow lemon zest gets grated away from the lemon.  Only grate the yellow stuff – the white pith that’s under the yellow is bitter, so you don’t want any of the white stuff… just the yellow.

When you grated off all the top yellow covering of the lemon, you have successfully zested that lemon.

Here’s a picture of how a lemon looks after it’s zested:

And here’s the picture of the lemon zest:

Now go ahead and add this delicious smelling lemon zest to yummy baked stuff!

Lemon zest works especially well in lemon bundt cake recipe, homemade italian lemon ice and lemon bars recipe.

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Tags: lemon

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