Generally, yes. Lemon rinds are edible,digestible and quite nutritional. However, lemons are very often are treated with pesticides, fungicides, and dyes. They should always be washed thoroughly before ingesting. Some of the oils in lemons may also cause a slight skin sensitivity to sunlight and have mild addictive properties. While these side effects are more often than not of a negligible degree, they should be kept in mind. Overall, eating lemon rinds is safe but should be done in moderation and discontinued if any discomfort occurs.
Lemon zest is the very thin yellow layer on the rind of a lemon. It contains lemon oils which are very pungent. The white part of the rind under the zest is bitter and shouldn't be used for baking or cooking. The best way to zest a fresh lemon is to use a very fine grater, like one would use for nutmeg. Another option would be to use a sharp vegetable peeler and carefully remove only the shiny yellow top layer of the peel and then chop it finely before using.
yes
A small strip of lemon peel or any fruit is called a ZEST.
Lemon rind is not lemon juice, it is the thick outer skin of the lemon.
Yes, but they will then taste of orange.
yes you can it is the same thing.
Yes, you can grate the peel of an orange to substitute for grated orange peel. Just be sure to grate lightly, as you only need the outer orange part, and not the "meat" of the peel. This is also referred to as orange zest.
You can substitute lemon zest. That's the yellow part of the peel without any white on it.
The fragrance of the grated lemon rind (= lemon zest) can not be substituted by lemon juice in a cooking receipe. Lemon juice has a prickly sour taste and only a very slight, sometimes flowery fragrance. Lemon zest has a very strong lemony scent but a rather bitter or bitter/oily taste. If you don't have lemon zest for a cake, put something different like brandy, rum or cardamon powder.
Technically, no. But in culinary terms rind refers only to the orange bit - not the white pith. Peel is a term that is usually reserved for 'candied peel' where more of the pith is left on and then cut up and candied in sugar syrup.
the grated rind of citrus fruit is zest
The colored outer rind of a citrus fruit is called zest. If you are making a recipe that calls for lemon or orange zest, be sure that you use just the colored part of the peel and not the white fleshy part. You can find a kitchen gadget called a zester to help you do this.
I want to use lemon extrct instead of 1 teaspoon of zest