What Can I Do With a Zested Lemon?

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published May 18, 2012
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Q: Since I’ve been trying to get more serious about cooking, I have stayed away from recipes calling for any citrus zest. I find it to be very wasteful to buy a whole fruit just for a bit of zest. Do you have any suggestions on what to do with the rest of the fruit, or alternatives/substitutions for zest?

Sent by Quique

Editor: Quique, there really is no substitute, in my opinion, for the fresh taste of real citrus zest; it’s a healthy, inimitable way to get great flavor into your food. But if you don’t want to waste the lemon juice, then yes, absolutely, you can squeeze a lemon (or lime, or grapefruit) after you’ve zested it, and save the juice in an ice cube tray or put it in a batch of lemonade. Here are a few more ideas for using “naked lemons.”

Readers, what else would you recommend?

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Related:

What Did We Do With Those Lemons?

(Image: Kathryn Hill)

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