you don't want to cut into the white pithy layer beneath the lemon rind. That part is bitter, but with a little practice, you ...

The first thing to know, is that lemon zest isn't the entire peel, but only the thin, outermost, bright-yellow layer of the lemon, with none of the underlying white pith attached. Fragrant with ...

Never zest down into the white, spongy pith that lies right below the rind. The pith is bitter and will spoil the flavor of your recipe. Once you have your lemon zest, you can use it right away ...