Lemon Zest

Fresh zest is best used immediately. Store wrapped tightly in plastic wrap in the fridge for up to 3 days, or freeze in small portions. Dried zest can be stored in an airtight container at room temperature for several months but loses potency over time.

Zest lemons before juicing them - it's much easier when the fruit is whole

Use a light touch and only remove the colored part; the white pith underneath is bitter

Room temperature lemons yield more zest and juice than cold ones

Wash and dry lemons thoroughly before zesting, especially if not organic

One medium lemon yields approximately 1 tablespoon of zest

Seafood (especially fish and shrimp)

Poultry and chicken dishes

Berries and stone fruits

Herbs like thyme, rosemary, basil, and mint

Baked goods including cakes, cookies, and scones

Cream-based sauces and desserts

Olive oil and garlic

Asparagus, green beans, and other spring vegetables

Zesting too deeply and including bitter white pith

Using old, dried-out lemons that produce little zest

Substituting lemon juice for zest - they provide different flavors and textures

Adding zest too early in long-cooking dishes, causing it to lose its bright flavor