{"id":87140,"date":"2022-03-02T07:46:00","date_gmt":"2022-03-02T07:46:00","guid":{"rendered":"https:\/\/toh.test.rda.net\/article\/easy-lemon-zest-substitutes\/"},"modified":"2022-07-07T14:10:01","modified_gmt":"2022-07-07T19:10:01","slug":"easy-lemon-zest-substitutes","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/easy-lemon-zest-substitutes\/","title":{"rendered":"4 Easy Lemon Zest Substitutes"},"content":{"rendered":"Adding just a tiny pinch of lemon zest is an easy way to jazz up baked goods<\/a>. Zest, often called lemon peel, is the small shavings from the brightly colored and intensely flavored outer skin of citrus fruit. Use it to add a tangy zip to recipes like lemon bars<\/a> or Lemon Supreme Pie<\/a>. But what do you do if you're out of lemons? If you need a lemon zest substitute, there are a few options.\r\n

1. Other Citrus<\/h2>\r\n\"Half\r\n\r\nIf you're out of lemons, try using an equal amount of either orange or lime zest for your recipe. (Find more recipes using citrus fruit<\/a>.) Orange and lemons will give you the same texture and look of lemon zest, but they do have a different flavor profile. If your recipe calls for more than a teaspoon of zest, you'll also notice a different color in the finished product.\r\n\r\nOrange zest works well in sweet dessert recipes like Strawberry Lemon Shortcakes<\/a>, while lime zest would be perfect for savory recipes like Creamy Lemon Rice<\/a>.\r\n

2. Lemon Extract<\/h2>\r\n\"Lemon\r\n

Lemon extract is a great substitute for zest because it's made by soaking lemon peels in alcohol. That gives the extract the same flavor as lemon zest, but it's significantly more intense, so you won't want to overdo it. The substitution formula is about as easy as it comes: 1 teaspoon of lemon zest = 1\/2 teaspoon of lemon extract.<\/p>\r\nLemon extract is perfect for Lemon Crumb Muffins<\/a> or pound cake<\/a>, but it also works well in savory marinades that use lemon zest, like Grilled Lemon Chicken<\/a>.\r\n\r\nAfraid you'll end up with too much lemon extract if you buy a bottle? Use up the bottle with these lemon extract recipes<\/a>.\r\n

3. Lemon Juice<\/h2>\r\n\"Lemon\r\n\r\nLemon juice is an ideal substitute when you want to make tart lemon recipes<\/a>. In a perfect world, you'd want to use fresh lemon juice instead of bottled, but if you have fresh lemons to squeeze for juice, you'd have them for zest, right?\r\n\r\nLemon juice carries the same flavor as lemon zest, but it's more acidic, so you might want to add a pinch of sugar to balance out the tartness. That said, the lemon flavor is not as concentrated as lemon zest, so you'll want to keep this formula handy: 1 teaspoon of lemon zest = 2 tablespoons of lemon juice.\r\n\r\nLemon juice is perfect for savory recipes like Steamed Lemon Broccoli<\/a> when it's okay to add extra liquid. When baking with lemon juice, only use it as a substitute in small quantities. It's most ideal in recipes that already have liquid, like lemon curd<\/a>.\r\n

4. Dried Lemon Peel<\/h2>\r\n\"Set\r\n\r\nDried lemon peel is lemon zest that has been dehydrated, so it's a fantastic lemon zest substitute. That said, the flavor is much more intense, so use two-thirds less dried lemon peel than the zest called for in a recipe. In other words, if you need 1 tablespoon of lemon zest, use 1\/3 tablespoon of dried lemon peel.\r\n\r\nDried lemon peel works equally well in sweet recipes as it does in savory recipes, so substitute away!\r\n

When You Shouldn't<\/em> Substitute Lemon Zest<\/h2>\r\nIf the recipe calls for a large amount of lemon zest (read: more than a couple tablespoons), you should consider making a trip to the store. If you replace a large quantity of zest with lemon juice or extract, you'll add too much liquid to the recipe, which can change the consistency. And because the juice is acidic, it can react with baking soda and baking powder, creating more air bubbles and changing the overall texture.\r\n

While you can skip a small amount of lemon zest altogether, the bright boost of flavor it brings to a dish is unmatched. And there's no reason to go without it because lemons store so well<\/a>. Just pop them into a sealed plastic bag (not the flimsy plastic bag from the grocery store) and place in the fridge where they'll keep for at least a month.<\/p>\r\n\r\n

What's the best way to zest lemons?<\/h2>\r\nThe best way to zest a lemon<\/a> is to use a zester or Microplane grater to scrape off tiny bits of peel. Just make sure you don't grate too far\u2014the spongy white layer underneath the peel, also known as pith, is bitter.\r\n

How much zest do you get from one lemon?<\/h2>\r\nOne medium-sized lemon will yield about 1 tablespoon of zest. If you have extra lemons on hand, feel free to grate them all and store zest in the freezer. The zest won't freeze together in a single block, so you can freeze the zest in a single layer in a freezer-safe bag and measure out tablespoon-sized servings as needed.\r\n

The next time you have plenty of lemons on hand, treat yourself to the best lemon desserts<\/a>.<\/p>\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

Looking for a lemon zest substitute? 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She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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