Description
Lemon zest is the most fragrant part of the fruit: that is where the essential oils that give lemon its unmistakable aroma are concentrated.
I use it grated to perfume shortcrust pastry and creams, risotto and barley, pestos and vegetable sauces. Grate only the yellow part, avoiding the white pith underneath, which is spongy and bitter. Sizzled for a few seconds in oil with garlic and chili, it turns even the most bitter greens, such as dandelion, into something fresh and unexpected.
Always choose organic, untreated lemons, because the skin is exactly where treatments remain. And if you have lemons to spare, try preserving them in salt.
I use it grated to perfume shortcrust pastry and creams, risotto and barley, pestos and vegetable sauces. Grate only the yellow part, avoiding the white pith underneath, which is spongy and bitter. Sizzled for a few seconds in oil with garlic and chili, it turns even the most bitter greens, such as dandelion, into something fresh and unexpected.
Always choose organic, untreated lemons, because the skin is exactly where treatments remain. And if you have lemons to spare, try preserving them in salt.
