Back in culinary school, I had a chef-instructor who was known for her love of lemon juice. Adding it to dishes, she would say, is like “Adding bursts of sunshine.”
Very true. A squirt of fresh lemon or lime juice can really brighten a dish with tang. But there’s an often overlooked piece of that lemon, lime or other citrus that can add an equal bite: the skin, aka the “zest.”
If the juice of a fresh lemon packs rays of flavor, then pieces of zest are like culinary meteorites for your mouth.
Adding the zest of a citrus fruit can enliven any number of foods, from salad dressings, pancakes and rice to ice cream and, one of my favorites, cheesecake. And for those counting calories, it’s a bonus to know that the zest, like little bits of herbs, add nearly zero calories.