Best 5 How To Make Lemon Lime Orange Zest Recipes

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Welcome to the world of zesty flavors! Lemon, lime, and orange, the dynamic trio of citrus fruits, combine to create a flavor sensation that is both refreshing and invigorating. In this article, we'll take you on a culinary journey to discover the art of creating a tantalizing lemon lime orange zest, a versatile ingredient that will elevate your dishes and leave your taste buds dancing. From zesty marinades to delectable desserts, this guide will provide you with the knowledge and techniques to harness the power of these citrus fruits and create a zest that will transform your cooking. Get ready to add a burst of sunshine to your meals as we explore the world of lemon lime orange zest.

Let's cook with our recipes!

ORANGE, LEMON, AND LIME CITRUS COOKIES



Orange, Lemon, and Lime Citrus Cookies image

Orange, Lemon and Lime Citrus Cookies- chewy, sweet cookies with citrus zest and rolled in sugar

Provided by Aimee Shugarman

Categories     Cookies

Time 25m

Number Of Ingredients 9

3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar, divided
1 large egg
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 orange, zested
1 lemon, zested
1 lime, zested

Steps:

  • In a small bowl, zest all the citrus. Remove about 2 teaspoons of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 teaspoons of zest. Combine with a fork and set aside.
  • In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest.
  • Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously.
  • Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional).
  • Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack.
  • Store in a covered container for up to a week. ENJOY.

Nutrition Facts : Calories 70 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cookie, Sodium 30 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

HOW TO DRY CITRUS ZEST (LEMON/ORANGE/LIME/GRAPEFRUIT)



How to Dry Citrus Zest (Lemon/Orange/Lime/Grapefruit) image

I cannot say how much zest one fruit yields. This is more of a technique. I needed dried zest for recipe #461844 #461844 and found the store-bought stuff just ridiculously expensive. Citrus zest enlivens various recipes: tea blends, mulled cider, cakes, pies, oatmeal, cookies, jellies & preserves, use in place of extracts, in caking frostings, flavored honey & butters, meat rubs, sauces & bbq sauce or give as a gift. Cook time is drying time.

Provided by gailanng

Categories     Lemon

Time P2DT5m

Yield 1 serving(s)

Number Of Ingredients 4

orange
lime
lemon
grapefruit

Steps:

  • If at all possible, start with an organic orange, lemon or other citrus fruit. While organic is ideal, thoroughly washing and drying store-bought citrus fruit should make the fruit safe to eat. I listed 4 fruits, but would zest, dry and store separately.
  • Using a microplane or zester, pull the zest across the surface of the fruit, working around any discolored or bad spots. Only pull off the colored portion leaving the white, bitter pith behind.
  • Spread it in a single layer on a plate or waxed paper and leave it exposed to the air until it is dry enough to be brittle (a couple of days).
  • Store the dried zest it in a sealed jar in a cool, dry place.
  • Some Tips:.
  • Zest prior to cutting into the fruit. It's easier to handle and less messy. Make it a habit to zest prior to using the fruit to have a supply on hand.
  • Rubbing between two fingers will release the oils prior to adding to a recipe.
  • For an alternative process, use the zesting process over waxed paper, fold several times and freeze in a zip locked bag.
  • Take advantage of fruit when it's highly available and low in price.
  • Be careful while zesting. Tools are sharp.

HOW TO MAKE LEMON / LIME / ORANGE ZEST



How to Make Lemon / Lime / Orange Zest image

Does running your fruit over a box grater / hand grater not work? Here is a handy post on how to zest citrus fruits using your handheld kitchen appliances since the by-hand way is so time consuming! I keep a jar of dried orange zest around but I like fresh lemon/lime zest sometimes.

Provided by the80srule

Categories     Lemon

Time 5m

Yield 4 teaspoons, 2 serving(s)

Number Of Ingredients 4

1 lemon
1/2 teaspoon sugar
1 lime
1/2 teaspoon sugar

Steps:

  • You will need a vegetable/potato peeler plus a mini food chopper or spice grinder for this. Blenders also work.
  • Wash your fruit, then make sure it is perfectly dry.
  • Run the peeler down the lemon/lime and make about 8 strips.
  • Cut the strips in half.
  • Put the strips in the chopper/grinder with the sugar and then pulse in the chopper until very fine. If using a blender, use the Liquefy setting for about 15-20 seconds.
  • It's ready to be used in your recipe now!
  • Got dried zest such as dried orange peel, etc? If you're like me and prefer the convenience of dried, here's how to make it close to fresh-- hydrate it with 3 parts water to 1 part peel. and let it stand for 15 minutes prior to using. I think powdered lemon rind works like regular zest and doesn't require rehydration.
  • Please note-- rehydration DOUBLES the dry amount! For instance, if you hydrate 1 Tbsp zest with 3 Tbsp water, you will get 2 Tbsp "freshened" zest.

CANDIED ORANGE AND LEMON ZEST



Candied Orange and Lemon Zest image

Categories     Low Sodium     Lemon     Orange     Simmer     Boil     Gourmet

Yield Makes 1/2 cup each zest

Number Of Ingredients 4

2 navel oranges
4 lemons
1/2 cup sugar
1/2 cup water

Steps:

  • Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.
  • In a small saucepan cover orange zest with water and bring to a boil. Simmer zest 5 minutes and drain in a sieve, discarding liquid. Repeat procedure with orange zest 2 more times. In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup. Cool orange zest in syrup. Make candied lemon zest in same manner. Zests may be made 1 week ahead and chilled in an airtight container.

ORANGE LEMONADE



Orange Lemonade image

This juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law! I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe. -Wendy Masters, Grand Valley, Ontario

Provided by Taste of Home

Time 20m

Yield 12 servings (3 quarts).

Number Of Ingredients 7

1-3/4 cups sugar
2-1/2 cups water
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
1-1/2 cups lemon juice (about 10 lemons)
1-1/2 cups orange juice (about 5 oranges)
6 cups cold water

Steps:

  • In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly., Stir in citrus zest and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold., To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.

Nutrition Facts : Calories 136 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Select the right citrus fruits: Choose organic, ripe citrus fruits for the best flavor and aroma. Look for fruits that are heavy for their size and have smooth, unblemished skin.
  • Use a microplane zester: A microplane zester is the best tool for grating citrus zest. It creates fine, flavorful zest that will evenly distribute in your recipes.
  • Zest citrus fruits before juicing: If you're using citrus fruits for both zest and juice, zest them before juicing. This will prevent the bitter pith from getting into your juice.
  • Store citrus zest properly: Store citrus zest in an airtight container in the refrigerator for up to 5 days. You can also freeze citrus zest for up to 6 months.

Conclusion:

Citrus zest is a versatile ingredient that can be used to add flavor and aroma to a variety of dishes. It's a great way to brighten up desserts, savory dishes, and drinks. With a little planning, you can easily incorporate citrus zest into your everyday cooking. So next time you have a lemon, lime, or orange on hand, don't forget to zest it!

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