How to get the zest of a lemon?
Get the lemon zest is to remove the surface of the skin, without touching the white part below, before the flesh itself and which is very bitter. Two methods exist for zesting a lemon:
- Using a zester: press the lemon on the lemon, from one end to the other, taking care not to remove the white part.
- Using a peeler: “Peel” the lemon, taking care not to attack the white part, then detail the strips obtained in fine strips, using a kitchen knife.
Then, you can either squeeze the lemon to collect the juice, or peel it alive, that is to say remove the white part to leave only the flesh, either with a peeler or with a sharp knife , to use it in a cooking recipe.
What are the benefits of lemon zest?
The virtues of lemon zest are numerous:
- Rich in vitamin C and calcium, it contributes to the solidity of our skeleton.
- Source of antioxidants, it delays the aging of the skin and stimulates the immune system.
- Containing potassium, it is excellent for heart health.
- Thanks to its astringent properties, it is an ingredient of choice for facial masks – provided, however, that you do not expose yourself to the sun afterwards.
- Diuretic, it accelerates the elimination of toxins and promotes the functioning of the liver.
So don't hesitate to use it in your pastries, for example in the recipe for soft cake with kiwi and lemon zest !
How to use lemon zest?
Lemon zest is part of countless recipes. Even celebrities are sure to add it to their favorite recipes, like Michelle Obama in the composition of its shortbread, excuse a little!
Use grated lemon zest
Grated lemon zest really keeps only the surface of lemon peel. To obtain it, you should not use a zester or a peeler, but rather a grater, the finest possible. Collect the grated lemon zest in a dish, making sure to collect the "juice" that drips out, because it contains all the scents of the lemon.
Lemon zest recipe ideas
You can use grated lemon zest in savory dishes, for example eggplant caviar, but also in desserts, such as lime cheesecake, an iced log with citrus fruits, and of course the lemon meringue pie !
What to do with dried lemon zest?
To prepare dried lemon zest, once you have removed the lemon zest, place them on a sheet of baking paper. Preheat your oven to 70 or 80 ° C if you cannot go below 80 ° C. Choose the fan heat function or, if your oven has this cooking mode, the dehydration function. Bake the lemon zest. After half an hour, stir them so that they dehydrate evenly, then cook for another 1 hour. Watch the cooking: the dried lemon zest should keep its yellow color and not brown. Let cool and transfer to an airtight container. Or use them to prepare delicious recipes, for example a chicken tagine with olives, dried lemon zest and sundried tomatoes:
- 4 chicken thighs
- 2 onions
- 3 cloves of garlic
- Dried lemon zest
- The juice of a lemon
- 1 tablespoon of chilli
- 1 teaspoon of cumin
- 1 teaspoon of turmeric.
- 300 grams of green olives
- 200 grams of dried tomatoes
- 2 tablespoons of coriander
- 2 tablespoons parsley
- 3 tablespoons olive oil
- 20 grams of butter
- 40 centilitres of water
- Salt pepper
Peel and slice the onions. Book. Peel and squeeze the garlic cloves in a bowl. Cut and squeeze the lemon over the bowl. Add the bowl to the bowl. parsley chopped, coriander, chopped dried tomatoes cut into small strips and 1 tablespoon ofolive oil. Add salt and pepper. In a casserole dish, brown the onions over low heat the butter. Add the chicken and 2 tablespoons of olive oil. Brown the chicken over medium heat, turning it over. Pour the water, the spices and bring to the boil. When the water has evaporated, add the contents of your bowl, the olives and the lemon zest. Lower the heat, cover and simmer for about 30 minutes, stirring occasionally. Add a little water if necessary. Serve in a tagine dish.
Read also :
⋙ Zesting, peeling, pressing: our good tips for preparing fruit
⋙ How to make candied lemon?
⋙ How to cut a lemon into wolf teeth