One medium-sized lemon yields about 1 tablespoon of zest, as well as a couple of tablespoons of lemon juice. The zest from other citrus fruits, such as limes or grapefruits, can also be substituted for lemon zest.Know More
To zest a lemon, peel away just the yellow part of the lemon, leaving the white pith behind. Use a microplane to grate the zest away from the lemon, or use a standard peeler to pull it away in chunks and chop it finely before use.
The Asian herb lemongrass may also be substituted for lemon zest, as it has a similar lemon flavor. Lemon leaves impart a similar flavor, but they provide a very different texture.Learn more about Food Measurements
One medium lemon produces about 2 to 3 tablespoons, or 6 to 9 teaspoons, of lemon juice. Five to six lemons produce about 1 cup of lemon juice.Full Answer >
The juice from one medium lemon is equivalent to 2 to 3 tablespoons of lemon juice. In some recipes, lime juice, vinegar or white wine can be substituted for lemon juice.Full Answer >
A good recipe for lemon sauce is one that calls for herbs, lemon zest, lemon juice, and either butter or olive oil. A good lemon sauce for desserts uses sugar, lemon zest, lemon juice, butter and cornstarch.Full Answer >
Ina Garten's highly rated lemon chicken recipe combines chicken breasts, garlic, white wine and spices with fresh lemon, lemon juice and lemon zest. The recipe yields four servings and requires 35 minutes of cooking time.Full Answer >