Why does a recipe call for grated lemon peel instead of lemon juice?

Question

Zest vs. juice: learn why a recipe might ask for one over the other. Find out how grated peel adds intense flavor without adding extra liquid.

Answer 1

Recipes often call for grated lemon peel (zest) instead of lemon juice to impart a concentrated lemon flavor without adding extra liquid, which can affect the recipe's texture and balance. Zest also contains aromatic oils that contribute a brighter, more complex citrus note.

Detailed Explanation:

When a recipe calls for lemon zest, it's primarily seeking the essential oils found in the lemon's outer peel. These oils are packed with intense lemon flavor and aroma, much more so than the juice itself. Lemon juice, while acidic and flavorful, also adds liquid to the recipe. In baking, for example, adding too much liquid can alter the gluten development in flour, leading to a tough or soggy final product. Zest provides the desired lemon flavor without compromising the recipe's intended consistency. Furthermore, the zest contains compounds that contribute to a brighter, more complex citrus flavor profile compared to the simpler, more acidic taste of lemon juice. The zest is also less likely to curdle dairy products in certain recipes, which can happen with the acidity of lemon juice.

Pro Tip:

When zesting a lemon, be careful to only grate the colored part of the peel (the zest) and avoid the white pith underneath. The pith is bitter and can negatively impact the flavor of your dish.