Best 3 How To Make Lemon Lime Orange Zest Recipes
Zest, the colorful and aromatic outermost layer of citrus fruits, is a culinary goldmine, adding a burst of flavor and fragrance to both sweet and savory dishes. It's a versatile ingredient that can be used fresh, dried, or candied, making it a staple in many kitchens. From lemon to lime to orange, each citrus fruit brings its unique flavor profile, making zest a versatile ingredient that can transform ordinary dishes into culinary delights. This article provides three easy-to-follow recipes that showcase the magic of lemon, lime, and orange zest, offering a range of culinary experiences from zesty lemon tarts to refreshing lime margaritas to tangy orange chicken. Get ready to embark on a flavorful journey as we explore the art of using citrus zest to elevate your cooking.
Check out the recipes below so you can choose the best recipe for yourself!
HOW TO MAKE LEMON / LIME / ORANGE ZEST
Does running your fruit over a box grater / hand grater not work? Here is a handy post on how to zest citrus fruits using your handheld kitchen appliances since the by-hand way is so time consuming! I keep a jar of dried orange zest around but I like fresh lemon/lime zest sometimes.
Provided by the80srule
Categories Lemon
Time 5m
Yield 4 teaspoons, 2 serving(s)
Number Of Ingredients 4
Steps:
- You will need a vegetable/potato peeler plus a mini food chopper or spice grinder for this. Blenders also work.
- Wash your fruit, then make sure it is perfectly dry.
- Run the peeler down the lemon/lime and make about 8 strips.
- Cut the strips in half.
- Put the strips in the chopper/grinder with the sugar and then pulse in the chopper until very fine. If using a blender, use the Liquefy setting for about 15-20 seconds.
- It's ready to be used in your recipe now!
- Got dried zest such as dried orange peel, etc? If you're like me and prefer the convenience of dried, here's how to make it close to fresh-- hydrate it with 3 parts water to 1 part peel. and let it stand for 15 minutes prior to using. I think powdered lemon rind works like regular zest and doesn't require rehydration.
- Please note-- rehydration DOUBLES the dry amount! For instance, if you hydrate 1 Tbsp zest with 3 Tbsp water, you will get 2 Tbsp "freshened" zest.
HOW TO DRY CITRUS ZEST (LEMON/ORANGE/LIME/GRAPEFRUIT)
I cannot say how much zest one fruit yields. This is more of a technique. I needed dried zest for recipe #461844 #461844 and found the store-bought stuff just ridiculously expensive. Citrus zest enlivens various recipes: tea blends, mulled cider, cakes, pies, oatmeal, cookies, jellies & preserves, use in place of extracts, in caking frostings, flavored honey & butters, meat rubs, sauces & bbq sauce or give as a gift. Cook time is drying time.
Provided by gailanng
Categories Lemon
Time P2DT5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- If at all possible, start with an organic orange, lemon or other citrus fruit. While organic is ideal, thoroughly washing and drying store-bought citrus fruit should make the fruit safe to eat. I listed 4 fruits, but would zest, dry and store separately.
- Using a microplane or zester, pull the zest across the surface of the fruit, working around any discolored or bad spots. Only pull off the colored portion leaving the white, bitter pith behind.
- Spread it in a single layer on a plate or waxed paper and leave it exposed to the air until it is dry enough to be brittle (a couple of days).
- Store the dried zest it in a sealed jar in a cool, dry place.
- Some Tips:.
- Zest prior to cutting into the fruit. It's easier to handle and less messy. Make it a habit to zest prior to using the fruit to have a supply on hand.
- Rubbing between two fingers will release the oils prior to adding to a recipe.
- For an alternative process, use the zesting process over waxed paper, fold several times and freeze in a zip locked bag.
- Take advantage of fruit when it's highly available and low in price.
- Be careful while zesting. Tools are sharp.
LEMON-LIME BARS
This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- To get the most flavorful zest, use organic citrus fruits whenever possible.
- Use a sharp microplane zester or grater to remove the zest in long, thin strips.
- Be careful not to zest too deeply, as this will include the bitter white pith beneath the zest.
- Zest citrus fruits just before using, as the zest will lose its flavor and aroma over time.
- Store leftover zest in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 6 months.
Conclusion:
Lemon, lime, and orange zest are versatile ingredients that can be used to add flavor to a variety of dishes, both sweet and savory. Whether you're baking a cake, making a marinade, or simply adding a pop of flavor to your favorite cocktail, citrus zest is a great way to elevate the flavor of your food. So next time you have a citrus fruit on hand, don't forget to zest it!
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