A slightly harder, less ripe lemon will be easier to zest than a softer fruit that gives easily when you grip it, so instead of palming all the lemons at your grocery store until you find a juicy one, ...

Take the strips and a good, sharp chef’s knife and cut or mince the strips into tiny pieces. This lemon zest will be a ...

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Lemon bars, citrusy cocktails, lemonade, and the like may seem out of place during the winter months. But with the sun setting by 4:30 p.m. or so every day, I personally need a bit of edible sunshine, ...

Ever flipped through a recipe that calls for lemon zest (or any citrus fruit zest, for that matter), only to realize you're missing that one specific tool? Whoever convinced us we needed a citrus ...

If you’re out of lemons, try using an equal amount of either orange or lime zest for your recipe. (Find more recipes using citrus fruit.) Orange and lemons will give you the same texture and look of ...

Capturing the fresh flavor of spring and the happy color of a cartoon sun, lemon zest is an incredibly versatile ingredient. While lemon juice is pungently sour when used in raw preparations, its ...

Lemon zest, the yellow part of the peel – not the white bitter part – holds the essential oils of the lemon and is thus filled with pure lemon flavor. Lemon juice, on the other hand, has the acidic, ...

Lemon juice: it's that zesty little wonder we all love to squeeze over fish or toss into our iced tea. But hold on! Did you ...