How to grate lemon rind?
Using the smallest blades on your grater or a Microplane lightly grate the skin of a ripe lemon, this is where all of the oils and flavour are. Be careful not to grate past the skin to the white part of the citrus as it is bitter. One medium lemon normally results in one tablespoon of lemon rind.
What is lemon zest?
Run a zester or vegetable peeler in downwards directions along the fruit to remove the peel. Check the back of the skin for any of the white pilth and remove with a knife.
What is candied lemon?
Often used as decoration on desserts and sweet treats, candied lemons are slices of the fruit simmered in sugar syrup.
To make your own cut the lemon into thin slices and add to a medium saucepan. Cover with water and bring to a simmer before draining. In the same pan combine 1 cup of caster sugar and 1 cup of water on a low to medium heat until sugar is dissolved. Add the slices back to the pan and simmer gently for 30 minutes until the slices appear translucent. Allow to cool in the syrup before removing and storing in the fridge in an airtight container between sheets of baking paper for up to eight weeks.
Can you freeze?
Yes! Grate away and store in an airtight container in the freezer.
How is lemon rind different to lemon zest?
Nutritionally speaking there’s no real difference between lemon rind and zest but from a bakers difference, lemon rind is larger slice of lemon peel whereas zest is usually grated.
How to use lemon rind?
Lemon rind is commonly used in icing and dressings to add a subtly zesty flavour. Here are a couple of our favourite recipes that feature lemon rind.
1. Lemon tart
It strikes the perfect citrus balance – not too tart, not too sweet, not too rich. You’ll obsess over this tart – you've been warned! Get the full recipe.
2. Vegan lemon cake
Try baking a vegan version of a lemon cake. Get the full recipe.
3. Lemon Meringue Cheesecake Slice
Lemon juice makes this cheesecake tart and tasty, especially when topped with creamy meringue. Get the full recipe.
