When a recipe calls for “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.
Usually a recipe will call for 1 to 3 teaspoons of citrus zest. If you happen to not have an orange or lemon in the kitchen, then you have to run to the store to get yourself one. This can be time consuming and not to mention the gas you have to use.
Here is our solution: After squeezing or juicing lemons or oranges do not toss the peels. Freeze the peels or rinds in a freezer bag and whenever you need zest of a lemon or orange, you can grate it from the frozen peels.
The flavor is just the same as if the peel were fresh.
It will save a trip to the store just to buy a citrus fruit for a small amount of zest. This tip works well if you make cheesecake often in your kitchen.
What Others are Saying About Citrus zest: