Take the strips and a good, sharp chef’s knife and cut or mince the strips into tiny pieces. This lemon zest will be a ...

Choose your gear. A serrated knife, like a bread knife, is ideal. The small teeth on this kitchen staple act like a mini-grater, effortlessly scraping off the outer skin layer. A chef's knife or ...

When you want to add a tangy burst to your dishes, there is nothing like a burst of fresh lemon zest. Incorporating this ...

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Use a peeler, knife, or grater to zest a lemon in a pinch. Lots of recipes call for the zest of a lemon. In fact, lemon zest may even be a more common ingredient than lemon juice, although one of our ...

Lemons are versatile and wildly useful. A valuable addition to dishes both savory and sweet, and in forms both fresh and preserved, they are only as capable as the cook who uses them. Want to master ...

This easy lemon dump cake tastes like lemon meringue pie met a cobbler—it's sweet, sunny, and will be gone in minutes.

If you’re out of lemons, try using an equal amount of either orange or lime zest for your recipe. (Find more recipes using citrus fruit.) Orange and lemons will give you the same texture and look of ...

Ever flipped through a recipe that calls for lemon zest (or any citrus fruit zest, for that matter), only to realize you're missing that one specific tool? Whoever convinced us we needed a citrus ...