How many times have you thrown away a lemon zest without thinking? Just into the bin, even though it was the most fragrant part of the fruit. There is a simple way to never do that again — and to have on hand an ingredient that you will use more often than you imagine.
Ingredients :
- Organic, untreated lemons — This is the only non-negotiable point. Standard supermarket lemons are often waxed and surface-treated — you are concentrating the zest, so you are also concentrating all of that if you aren’t careful. Look for ‘untreated after harvest’ or go for organic. Lemons from Sicily or Spain in winter are generally excellent.
- A Microplane zester or a very fine grater — With a vegetable peeler, you take too much of the white pith, and the white is bitter. The Microplane just brushes the yellow layer, fine and full of essential oil. It’s the only equipment purchase for the recipe and it really changes everything.
