Citrus season technically doesn’t end until April, and even then, it’s not really over because oranges, limes and lemons can be found in almost any produce section year-round.
So let’s get ready to juice, zest and slice: We’ve got some lemons, and we’re going to make lemonade. Well, not lemonade, but something equally delicious that’s sure to bring a little sunshine to your plate.
Lemons are plentiful and easy to find, but that doesn’t necessarily mean they’re easy to cook with. There are a few important things to know.
› Making the best zest: We often don’t think about washing citrus fruits, because either we’re not eating the peel or we’re just using the juice. If you need the zest, though, wash and dry the fruit first.
When a recipe calls for zest, it’s referring to the thin outer layer of the fruit — the colorful part. That’s where the essential oils are and where you get the most flavor. Once you get into the white pith beneath the zest, things get bitter and unpleasant.