Lemon zest can add a lot of flavor to a recipe. Unless you're lucky enough to have a lemon tree growing in your backyard, fresh lemons probably aren't something you have on hand all the time. If you're preparing a recipe that calls for lemon zest, and you don't have any lemons (or you just don't like the texture of the zest), try one of these simple substitutes.
Replace each teaspoon of lemon zest called for in your recipe with 1/2 teaspoon of lemon extract or twotablespoons of lemon juice. It will give you the closest flavor match possible.
If you have dried lemon peel in your pantry, it can also stand in for fresh lemon zest. Since the flavor is more concentrated than fresh zest, use one-thirdas much as the recipe calls for. So, if your recipe calls for a tablespoon, you'll want to use one teaspoon of dried peels.
Have fresh oranges or limes on hand? You can use the zest of those fruits in place of the lemon zest called for. It will make your recipe taste like oranges or limes, instead of lemons, but you'll still have the look and texture of zest in your recipe.
If the zest is only being used as a garnish, another option is to leave it out simply. You can also omit the zest from your recipe if it only calls for a small amount. Your recipe may not taste quite as lemony, but it'll save you from having to run to the store.
When to Avoid Making a Substitution
If your recipe calls for a large amount of lemon zest, don't try to replace it. Itplays an important role in the finished product. Adding a bunch of lemon extract or lemon juice won't have the same effect. They will,however, add a significant amount of liquid, and it may be enough to ruin your recipe.
It's a better idea to set that recipe aside until you have a chance to buy lemons. One exception to this rule is if you're okay with shifting the flavor toorange or lime zest. It won't work for every recipe, but it can work for some, and you might be delightfully surprised with the result.
How Much Does One Lemon Yield?
You can typically expect to get one tablespoon of zest from a medium-sized lemon. It is helpful information if you're trying to determine how many lemons to buy, or if you're trying to get your substitution right, and the recipe says something vague like, "the zest of half a lemon." Base your substitutions on this rule of thumb, and you should be pleased with the results every time.
For those who keep a few more tools in the kitchen, a cheese grater or box grater will do the trick, according to Alyssa Johnson, pastry chef and graduate of Le Cordon Bleu in Paris. If you use a cheese grater, the zest will not be as fine as it would be if you use a microplane or a zester, she says.
For those who keep a few more tools in the kitchen, a cheese grater or box grater will do the trick, according to Alyssa Johnson, pastry chef and graduate of Le Cordon Bleu in Paris. If you use a cheese grater, the zest will not be as fine as it would be if you use a microplane or a zester, she says.
Lemon 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.
Keep in mind this changes the flavor (to lime or orange… naturally!). You can also use the zest of any citrus fruit, but these are the most common and closest flavor match. This substitution is especially useful in baking recipes and recipes where the texture matters.
Technically the zest of any citrus fruit is the thin, colored outer layer of the skin. The rind includes the zest and a bit of the bitter white underlayer, whereas the peel is the whole jacket — everything but the flesh. Zest contains the flavorful citrus oils and is the most widely useful of the three.
You can substitute the powder in any recipe that calls for lemon juice, zest, or extract. Lemon powder adds extra flavor to many baked recipes without adding extra liquid.
If you're using a box or hand grater, choose the side with the smallest openings. This will produce zest and not risk going too deep into the fruit. Use the grater to zest the lemon in a downward motion away from your body—the way you would grate cheese over a plate or a cutting board.
Adds brightness to savory dishes such as pastas and tomato dishes, and often you can't identify the exact flavor - a chef's dream - a secret ingredient. Lemon dessert recipes call for it because of the intensity of flavor it adds without watering anything down, which juice would do.
Vinegar might be a good lemon zest replacement when you are looking for tartness only eg. salad dressing, however, I would avoid using vinegar in dessert recipes.
Baking: In baking recipes, lime or orange juice can be used as substitutes for lemon juice in equal amounts. However, keep in mind they may give sweet desserts a slightly different flavor.
After much trial and error, we found that ½ teaspoon of lemon oil provided the same lemony kick as 2 tablespoons of zest. We prepared our Roast Lemon Chicken using that same conversion; although a few tasters detected “something different” about the chicken made with oil, all found it acceptable.
Lemon pepper is a great way to add flavor to your favorite dishes. With its bright and zesty flavor, it's sure to add just the right amount of zest to any meal. So, don't hesitate to give it a try!
Either a knife or peeler is a better option than a fork, but if you really only have a fork handy, you can use it to get some zest from your lemon in a pinch. Use the tines of the fork to gently but firmly scrape the outermost layer of the lemon. This method will take more time and effort, but it can be done.
Cover that side of the grater with baking paper, making sure the paper is large enough to wrap around the grater and hold in place with your other hand. Hold the grater at an angle and firmly grate the lemon over the paper, turning often to zest only the yellow skin and not the bitter white pith.
Vinegar might be a good lemon zest replacement when you are looking for tartness only eg. salad dressing, however, I would avoid using vinegar in dessert recipes.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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