We just received two very good question about one of our favorite ingredients: lemon zest. So we thought we'd do a lemon zest extravaganza and solicit reader advice on these questions, plus anything else you want to share on this essential ingredient. Here are the two questions, one about measurement, and one about storage.
First, Nenasadije writes:
I've been testing my baking skills. In particular, i've been baking a lot of "afternoon tea" style cakes; Gourmet's lemon olive-oil cake is a prime example and where my question originates - when measuring the zest of citrus fruit should one keep the measure light and airy or pack the zest down? For example, I use a Microplane for most of my zesting needs which creates a beautiful pillow of zest. Should I simply pile the zest into the measuring spoons to create what would appear to be one and a half teaspoons of zest or should I pack it in to the spoons to create a more accurate measurement?
Then Michelle writes:
What's the best way (if there is one!) to save citrus zest? I've just juiced a truckload of lemons to freeze the juice, and I'd hate to lose the zest.
On the first question, we are sort of loose about this. We love lemon, and we also find that it's hard to grate a lemon to precise measure. So when a recipe calls for a teaspoon, let's say, we grate enough to cover that, and if there's a little extra we press it into the spoon too. But we aren't very precise on fluffy or packed spoons of zest. What about you guys?
On the second question, we've tried saving lemon zest in plastic-covered ramekins in the fridge, but we find that the flavor seems to dissipate quickly. We have never tried freezing it... anyone?
Plus, any other tips you've been storing up to share on lemon zest would be very welcome! Zest away!
Related: Tip: Five Ways to Use Naked Lemons
(Images: Faith Durand)
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I pack my zest, but then I quite like lemon. It's probably a matter of taste.
I've never tried freezing it, either.
I made lemon sorbet for easter, and since I was already juicing all those lemons (12!), I went ahead and zested them all too and froze the zest. I used the frozen zest last week for the first time in muffins and it was fantastic! I zested a lemon onto a small piece of plastic wrap, then folded it up and placed it in a ziploc bag. I did individual plastic "packets" for each lemon, that way when I recipe calls for "the zest of one lemon" I don't have to try and figure out how much that is, and try to separate it from a huge mass of zest. Just let the packet sit on the counter for a few minutes to thaw out, and rub the zest in your fingers to separate the strands.
I've definitely frozen zest with much success. Sometimes I use the microplane and then freeze them in one big chunk that I can break off. I also use a vegetable peeler and freeze strips of it that can be sliced or diced upon thawing (which is very quick, BTW). I'm thinking you could probably freeze the zest in ice cube trays, too, if you wanted a more precise measure...
It would probably work to cover the zest with a layer of oil and then freeze. The key thing would be storing it all in glass or plastic to keep the mix from absorbing flavors.
I freeze lemon halves after they have been juiced, when you need zest, take out one and zest it - much easier to do to a frozen juiced lemon than to an unfrozen one. (Especially for Michelle who already juiced those.)
I don't actually measure lemon zest. I just eyeball it, and assume 1 teaspoon of zest will come off of 1 small lemon. Never had a problem with it!
As for storing, at Commander's Palace in New Orleans, where I worked many moons ago, they kept zested lemons into a bowl of sugar, and it kept for ages. Of course, this only works for a dessert-ly application...
http://www.abreadaday.com
Storing zest in salt works the same way... for savory applications. Keeps forever.
I have bags of juiced lemon halves in the freezer. I just grate it frozen (it's easier to grate frozen than after thawing the halves) and it works just fine. I'll be honest and say I never actually measure the zest - eyeballing it works fine for me, particularly since I usually prefer to use more than the recipe calls for anyway.
I mix my lemon zest with a measured amount of sugar and shake together in a container and then seal, I'm usually using it in sweet recipes.
I have frozen lemon zest with success- but I have lemons on hand most of the time so I don't need to store the zest much- I throw it in tea and pasta sauces. Also good dried and ground (add it to a tea cake regular lemon zest).
I pack the lemon zest but eyeball it and always add more than they call for.