I love the extra little zing that citrus zest can give recipes and it doesn’t matter if I’m going sweet or savory. I use zest often in my herb blends and sauces and also in cakes, frostings & muffins.
And sometimes having a bit of zest is a save when I’m making a recipe that calls for lemon or lime and I realize last-minute I don’t have one on hand. I’ve just made it a habit zest even it the recipe I’m using doesn’t call for it.
If I’m freezing, I just add as is to a little snack sized bag I keep in the freezer. If I want dried zest, I put it in the microwave on a sheet of parchment (over a plate) and microwave for 30 second intervals, stirring between, until it’s dry. A lime or lemon takes about a minute.
One lime usually gives about a teaspoon frozen and because it’s fluffier, about a teaspoon and a half when dried. A lemon gives just a bit more. When I make a recipe calling for zest, I use a little bit more of the dried or frozen than I would fresh.
All citrus should be scrubbed well before zesting, especially if it has a waxy coating. A little plastic scrubbie works well.
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