04.05.2018
Lemon Zest Substitute
Learn easy lemon zest substitutes, exact swap ratios, and how to use dried zest. Quick tips for baking and rehydrating dried zest.
- Dried lemon zest is about 3 times stronger than fresh and is often pith free; soak it 15 minutes in a little water before using in dry mixes.
- Substitution ratios: 1/2 tsp lemon extract = 1 tsp zest; 2 tbsp lemon juice = 1 tsp zest; use 1/3 the amount of dried zest for fresh.
- Avoid extra liquid in recipes, especially baked goods, since juice can change texture and leavening reactions. For large amounts, buy fresh lemons.
The lemon peel zest from The Spice House is three times stronger than fresh lemon zest, and it is guaranteed to be free of the bitter pith that can sometimes be mistakenly added to dishes when zesting your own lemons. When using dried lemon zest, soak it in a small amount of water for 15 minutes to release the full flavor before adding it to dry ingredients.
Want to have fresh, small batch Lemon Zest on hand for next time? Order Lemon Zest today and have it delivered directly to your door.
Substitute for Lemon Zest
Lemon peel has two layers, the oily outer skin, and the bitter, spongy pith beneath it. When using lemon zest, you’re going to want just the outer layer so your dish has a strong, wonderful lemon flavor and fragrance. Lemon zest is great in salad dressings, marinades, beverages and even baked goods. If you don’t have a lemon to zest, or dried zest on hand, you can use one of the substitutes here to get the same impact of lemon zest.
- Lemon extract (½ teaspoon extract for every teaspoon lemon zest)
- Lemon juice
- Another citrus, like lime or orange zest
If your recipe calls for more than a couple of tablespoons of lemon zest, it may be best to run to the store to pick up a lemon. Adding too much liquid substitute could ruin the consistency of your dish. Be especially careful in baked goods because these substitutes can change the reaction to baking soda and baking powder.
Common Lemon Zest Substitution Questions
What is Lemon Zest?
Lemon zest is the outer peel of a lemon. Using a zester or vegetable peeler, you’ll peel the outside of the lemon, but you only want the colorful outer layer, if you start to see white showing (the pith) you’ve gone too deep, and you’ll get a bitter flavor.
Can You Buy Lemon Zest?
Yes! The Spice House sells dried lemon zest, which is stronger and has a better flavor than fresh lemon zest.
Can You Use Lemon Juice in Place of Lemon Zest?
Yes! Use 2 tablespoons of lemon juice for every teaspoon of lemon zest called for.
Do You Have To Use the Lemon Zest in a Recipe?
Skipping the lemon zest in a recipe is up to you! Your recipe likely won’t be ruined without it, but if you’re making something like lemon curd bars, or lemon pound cake, you probably should use an alternative, or go pick up a lemon.
Can I Use Dried Lemon Zest in Baked Goods?
Yes! When using dried lemon zest in baked goods, use ⅓ the amount of dried zest for the fresh amount called for.
Frequently Asked Questions
What exactly is lemon zest?
Lemon zest is the bright outer skin of the lemon. It contains the flavorful oils you want. Avoid the white pith underneath, because it tastes bitter.
How do I substitute lemon zest with lemon juice?
Use 2 tablespoons of lemon juice for every 1 teaspoon of lemon zest requested. Be careful with baked goods because the added liquid can change texture and how leaveners work.
Can I use lemon extract instead of zest?
Yes. Use 1/2 teaspoon of lemon extract to replace 1 teaspoon of fresh zest. Extract adds flavor without extra liquid, so it is good for batters and dressings.
Can I use other citrus zests like lime or orange?
Yes. Lime or orange zest work well as substitutes. Lime gives a sharper note, while orange is sweeter. Adjust amounts to taste, since intensity varies by fruit.
How do I use dried lemon zest in recipes?
Dried lemon zest is stronger than fresh. Use one third the amount called for in fresh zest. To revive flavor before adding to dry mixes, soak the dried zest in a little warm water for about 15 minutes.
Is dried lemon zest OK for baking?
Yes. Use 1/3 the volume of dried zest compared to fresh. Watch liquid balance in the recipe when you use juice or wet substitutes, because that can affect rise and texture.
When should I buy fresh lemons instead of using substitutes?
If a recipe needs several tablespoons of zest, get fresh lemons. Large amounts of liquid substitutes can change consistency and may alter baking chemistry.
How do I zest properly and store zest?
Use a microplane or vegetable peeler and remove only the colored skin. Stop when white pith appears. Store fresh zest in an airtight container in the fridge for a few days or freeze in small portions for longer storage.
What exactly is lemon zest?
Lemon zest is the bright outer skin of the lemon. It contains the flavorful oils you want. Avoid the white pith underneath, because it tastes bitter.
How do I substitute lemon zest with lemon juice?
Use 2 tablespoons of lemon juice for every 1 teaspoon of lemon zest requested. Be careful with baked goods because the added liquid can change texture and how leaveners work.
Can I use lemon extract instead of zest?
Yes. Use 1/2 teaspoon of lemon extract to replace 1 teaspoon of fresh zest. Extract adds flavor without extra liquid, so it is good for batters and dressings.
Can I use other citrus zests like lime or orange?
Yes. Lime or orange zest work well as substitutes. Lime gives a sharper note, while orange is sweeter. Adjust amounts to taste, since intensity varies by fruit.
How do I use dried lemon zest in recipes?
Dried lemon zest is stronger than fresh. Use one third the amount called for in fresh zest. To revive flavor before adding to dry mixes, soak the dried zest in a little warm water for about 15 minutes.
Is dried lemon zest OK for baking?
Yes. Use 1/3 the volume of dried zest compared to fresh. Watch liquid balance in the recipe when you use juice or wet substitutes, because that can affect rise and texture.
When should I buy fresh lemons instead of using substitutes?
If a recipe needs several tablespoons of zest, get fresh lemons. Large amounts of liquid substitutes can change consistency and may alter baking chemistry.
How do I zest properly and store zest?
Use a microplane or vegetable peeler and remove only the colored skin. Stop when white pith appears. Store fresh zest in an airtight container in the fridge for a few days or freeze in small portions for longer storage.
Comments