Baking with Citrus Zest
Citrus zest acts as a fragrance anchor in baked goods. Integrating it properly shifts a dessert from one-dimensional sweetness to a bright, aromatic profile.
Watch the depth of your stroke.
The white pith beneath the colored peel is bitter and will ruin a delicate batter. Aim for thin, light strokes that leave the pith completely intact.
- Microplane zester
- Small paring knife
- Citrus press (for juice)
What goes in.
- 1 eachorganic lemon, lime, orange, or grapefruit
Rubbing the zest
Before adding wet ingredients, toss the zest with your recipe's granulated sugar and rub it with your fingers until the sugar looks damp and smells intense. This forces the oils out of the zest and coats every grain of sugar for an even distribution throughout the crumb.
The method.
Clean the fruit
Scrub the peel under warm water to remove any wax, then dry thoroughly with a clean towel; damp zest clumps and is difficult to measure.
Zest with precision
Place your microplane over a bowl or parchment paper. Move the fruit in one direction across the blades to catch only the colored skin.
Rotate as you go
Turn the fruit frequently to avoid hitting the white pith. Once you see white appear on the fruit, move to a fresh section of the skin.
Extract the oils
Combine the zest with the sugar called for in your recipe. Rub the mixture between your thumb and fingers for thirty seconds until the sugar turns aromatic.
When it doesn't go to plan.
Always zest before you juice the fruit; it is nearly impossible to zest a soft, squeezed piece of citrus.
If you find small pieces of pith in your zest, pick them out individually before adding to your dry mix.
Zest is potent; one medium lemon yields roughly one tablespoon of zest.
The ones that keep coming up.
Can I use dried zest?
Dried zest lacks the essential oils required to provide a fresh scent. For baking, use fresh fruit whenever possible.
Does it matter which variety of citrus I use?
Yes, oil profiles change by variety. Meyer lemons are floral and sweeter than standard Eureka lemons, which are sharp and acidic.
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