Lemon extract has a stronger flavor than lemon rind, so cooks should use half a teaspoon of lemon extract for every teaspoon of lemon rind a recipe requires. Lemon rind is also called lemon peel, when the outer part of the rind is grated it is called lemon zest.
People can also substitute lime zest or orange zest for lemon rind since these fruits have similar citrus flavors. Cooks can also use dried lemon rind or lemon juice. Use 2 teaspoons of lemon juice, for every teaspoon of lemon rind the recipe asks for. This is the equivalent of half a teaspoon of lemon extract.