Buzz
Lemon bars, tangy cocktails, lemonade, and other citrus treats may feel out of place during colder months. Yet with the sun setting so early, I find myself craving a burst of sunshine in the form of a baked treat, drink, or even an unexpectedly refreshing glass of lemonade. Many lemon recipes call for juice, zest, or both. The juice gives that sharp lemon taste, but it's the zest that offers more complex aromas and flavors through its fragrant oils, and you’ll want to get every drop of those oils out.
Microplaning can help with this. By shredding the thin outer layer of the lemon’s zest, you release some of the flavors locked inside. However, according to this tip from Nigella Lawson’s website, a little bit of ‘sweet friction’ (literally) can help extract even more oils:
When baking with lemon zest (for cakes, cookies, or even lemon curd), try adding the zest to the sugar before mixing. Rub it in thoroughly to help release more of the flavorful oils and enhance the zest’s taste.
In addition to your regular baking, try this trick with plain old sugar to create a delightful lemon sugar. It’s perfect for stirring into tea or mixing into softened cream cheese. You could even dissolve the sugar with an equal amount of water to craft a simple lemon cocktail syrup, or use it as the base for a bold and refreshing lemonade. No judgment if you sprinkle it on a buttery scone or a slice of toast, either. (The weather’s dreary; why not brighten your day with some lemony goodness?)
Don’t limit yourself to just the traditional lemon. Meyer lemons, Buddha’s hand citron, and other seasonal citrus fruits are also great candidates for this zest-filled technique.
