How To Make Lemon Lime Orange Zest Recipes

ORANGE, LEMON, AND LIME CITRUS COOKIES

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.

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

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

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

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.