Lemon is one of the most versatile and popular flavors in foods and drinks, and it’s also by far one of the most commonly used scents. Lemons have a unique citrus scent and flavor that is described as being fresh, bright, and cleansing.
In cooking and baking, what’s the difference between lemon zest, lemon peel, and lemon rind?
The difference between lemon zest, lemon peel, and lemon rind comes down to how much of the lemon’s skin (peel) is used. The zest is only the outermost layer of the skin in grated form, the peel includes all of the outer skin including the white layer called the pith, and the rind includes the outermost layer and PART of the pith.
What can you do with each of these parts of the lemon? We’ll reveal some ways to make the most out of ALL parts of the lemon! (If life gives you lemons…)
Common uses for lemon
Lemon is a versatile ingredient in sweet and savory dishes. Lemon adds a unique acidic tang and notes of citrus, which can either be the main flavor (like in lemon meringue pie and lemon bars) or complementary flavor along with butter and garlic over fish. Lemon pairs with several herbs and spices that can take the flavor of your dish to the next level!
Besides lemon juice, you’ve probably come across lemon zest, peel, and/or rind in certain recipes. We’ll explain the difference between all of these terms next!
What is lemon zest?
The zest of lemons (and other citrus fruits like oranges and limes) is the outermost layer of the skin where the pigment is. The zest won’t include the white part between the fruit and the skin called the pith, which is bitter on its own.
You can get lemon zest by using a grater or dedicated zester tool that files off the outer layer of the lemon peel. The results are thin shavings of lemon peel, sort of similar to pencil shavings, but they can also be a bit thicker than that.
Lemon zest is used for both flavor and as a garnish. Since lemon zest is only the yellow part, it adds a pop of flavor and can be sprinkled over the tops of finished dishes for visual interest.
Lemon is also used in some seasoning blends like lemon pepper, which includes lemon peel, garlic, black pepper, and other ingredients. Lemon pepper is a popular topping for proteins like fish and chicken.
What is lemon peel?
Lemon peel is the whole part of the lemon minus the actual juicy flesh. That means it includes both the outer skin and the inner white layer called the pith. Like lemon zest, lemon peel adds a burst of lemony flavor to recipes and drinks. Lemon peel is sometimes dried and candied to make a sweet treat, and it also acts as a garnish for things like baked fish.
Getting the peel from a lemon is easier than getting the zest in some ways. You don’t need any graters or special tools – simply cutting or peeling away the lemon peel is all you need to do. Remember that the peel doesn’t include any of the juicy flesh of the lemon.
If you don’t want to deal with having fresh lemon peel on hand, you can find dried and ground lemon peel powder. Some people use lemon peel powder for its potential health benefits from the high vitamin C content. Some potential benefits of lemons and lemon peels include:
- Supporting a healthy immune system.
- Aiding in wound healing.
- Increasing the absorption of iron, an important mineral that helps build red blood cells (very important especially in a vegan diet)
Some people use lemon peels as aromatherapy (you can simmer them along with cinnamon in water to make your house smell good without any chemicals) and even natural cleaning agents since lemons offer a bright, fresh, natural scent.
What is lemon rind?
Last but not least, lemon rind is somewhere in the middle of lemon zest and lemon peel. It contains a bit of the white part (pith) and the outer yellow layer that is used for zest, but it doesn’t include the whole peel with all of the white pith.
Lemon rinds are used in similar ways as lemon peels – the only difference is that a bit of the pith is missing. The pith is bitter and doesn’t contain the oils that make lemons taste and smell lemon-like, so you aren’t missing out on much by removing more of the pith to use lemon rinds vs. peels.
Lemon rinds can be used to make lemon-infused syrups for cocktails, marmalades, and many other uses. If you use a lemon rind vs. a peel, you’ll have less of the bitter flavor from the pith. However, some people like a touch of bitterness in their foods, so that might mean that a lemon peel is a better choice over a lemon rind.
Summary of differences between lemon zest vs. peel vs. rind
| Includes outermost layer of peel/skin (the yellow part) | Includes at least PART of the pith (white layer under the yellow skin) | Includes ALL of the pith | Includes the actual lemon juicy flesh | |
| Lemon zest | X | |||
| Lemon peel | X | X | X | |
| Lemon rind | X | X |
FAQs:
Lemon rinds are similar to lemon peels, but they contain only a part of the pith (the spongy white layer between the fruit and the yellow peel) whereas the peel contains all of the pith.
Eating the peel of a lemon is generally considered safe, but like the juicy flesh they are acidic, so it might bother certain people with health conditions like acid reflux (heartburn). The peel contains more vitamin C than the flesh, which is why some people are drawn to eating lemon peels. If you choose to consume lemon peels, start with small amounts and see how your body reacts.
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