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Gotta lotta lemon zest!

nooodles's is now Pei! Just wanted to let you guys know about the change; details on site talk.

Anyhow, I have a lot of lemon zest. Lots and lots. I suspect friend has a hybrid lemon/Buddha's hand tree. They're perfect for baking because recipes always seem to require more zest and less juice than a normal lemon yields. These lemons are tons of zest and just a little juice, so it's great.

I'm already thinking lemon poppyseed cake. Any other zesty ideas?

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  1. Toss a little in a Pasta dish it adds acidty and brightens the whole dish up without making it "Lemony"

    1. Yes! Here's an EXCELLENT recipe for lemon bars. This is the best one I've tried: (N.B. this recipe makes enough to feed a small army)

      CITRUS BARS (M. Stewart)

      3 1/2 cups plus 2/3 cup all-purpose flour
      1/2 cup wheat germ
      1/2 cup confectioners’ sugar, plus more for dusting
      1 1/2 teaspoons salt
      4 sticks (1 pound) unsalted butter, cold, cut into pieces
      8 large eggs
      4 cups granulated sugar
      3/4 cup freshly squeezed lemon juice
      3/4 cup freshly squeezed lime juice
      1 tablespoon finely grated lemon zest
      1 tablespoon finely grated lime zest

      1. Preheat oven to 350°. In a large bowl, whisk together 3 1/2 cups flour, wheat germ, confectioners’ sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in butter until largest pieces are size of peas.

      2. Press mixture into bottom and up sides of an ungreased 17 1/2-by-12 1/2-inch rimmed baking pan. Bake until golden, 20 to 30 minutes. Transfer to a wire rack to cool.

      3. In a medium bowl, whisk together eggs, granulated sugar, and remaining 2/3 cup flour until combined. Whisk in lemon and lime juices, zests, and remaining 1 teaspoon salt until combined. Pour filling onto crust.

      4. Bake, rotating pan halfway through, until center is set, about 30 minutes. Transfer to a wire rack to cool completely. Dust with confectioners’ sugar, and cut into bars approximately 3 by 2 inches. Bars can be stored at room temperature for up to 1 day, then kept in an airtight container in the refrigerator for up to 3 days.

      1. On the recommendation of someone else on this board (I'm sorry, I don't remember who), I made a pilaf with lemon zest and dill to go with salmon. It was delicious.

        1. You have to make a liqueur... I have a post on the Spirits board about it. I would love to get a hold of some of that hybrid lemon/Buddha's zest for a citronecello liqueur. If you make it now it will be ready for the end of summer.

          1. i'm currently working on a mojito sorbet in my freezer, and it calls for about twice as much zest as lime juice. i would definitely suggest lemon or lemon spiked sorbets. perfect for this weather and a great zingy treat anytime.

            these lemon poppy seed cookies are also fantastic (a la Marth Stewart) and take up a good amount of zest.
            http://www.oswegotea.com/2006/04/been...