the grated skin off of one lemon
the grated skin off of one lemon
For a teaspoon of lemon zest use 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lemon zest is the outer waxy yellow layer of the lemon peel. To grate it get a fine grater and scrape the outer portion with it over a bowl.
It's about half a lemon. Grated lemon peel is useful in many recipes.
None they are two different things. Lemon extract is a juice texture and lemon zest is basically grated lemon skin. So if you are making something and you don't have any lemon extract and you replace it with lemon zest, well........ HAPPY EATING :|
Aside from the obvious difference that they are different fruits; it's all about the flavour. If you want an orange flavour in your muffins use orange zest. Want lemon flavour? Use lemon zest.
the grated rind of citrus fruit is zest
It means get a zest grater or just a cheese grater and use the skin of a lemon and grate it with the grater try not to get the white bit underneath the skin of the lemon (it isn't nice) I think the word finely is what I just said don't get the white bit.
about 2 American teaspoons will equal the zest of an entire lemon (there are 3 teaspoons to a tablespoon)
The fragrance of the grated lemon rind (= lemon zest) can not be substituted by lemon juice in a cooking receipe. Lemon juice has a prickly sour taste and only a very slight, sometimes flowery fragrance. Lemon zest has a very strong lemony scent but a rather bitter or bitter/oily taste. If you don't have lemon zest for a cake, put something different like brandy, rum or cardamon powder.
You will easily get 1 teaspoon (and more) of lemon juice out of one lemon. TIP: To get more juice from any citrus fruit, heat it slightly (microwave will do).