Lemon Zest

The peel of the lemon has been used for centuries to flavor foods. Our Lemon Zest is finely minced using only the outer peel of the lemon - no bitter pith - mixed with 50% sugar. This 'knuckle saver' ingredient base is every baker's friend! Lemon Zest adds texture and mouth-feel to your desserts, sauces, glazes, and soups, along with natural lemon flavor from the oil found in the rind. It offers a more delicious and intense lemon flavor than lemon juice.

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Featured Recipe

Honey Pear Bruschetta

Yield: 45 slices
Preparation time: 45 minutes
Source: David Katz, Consulting Chef

Honey-Pear Preserves:
    • 30 oz. The Perfect Purée Pear,  thawed
    • 1 cup sugar
    • 2 oz. The Perfect Purée Lemon Zest,  thawed
    • 4 oz. honey
    • 1 juice of 1 fresh lemon
    • 1/2 tsp. fresh rosemary

1. In saucepan, combine the Pear puree, Lemon Zest, lemon juice, sugar, and honey.
2. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Stir in fresh rosemary.
4. Boil for 20-25 minutes or until mixture is thick and sheets off of a metal spoon, stirring frequently. Preserves may be refrigerated for up to two weeks.

    • 2 loaves baguette style French bread
    • 6 tbsp. olive oil
    • 8 cloves garlic, minced
    • 2 tsp. fresh rosemary, snipped
    • 1 lb. soft brie, thinly sliced
    • Chopped pecans

1. Combine olive oil, rosemary, and garlic.
2. Cut bread into 1/2" thick slices. Brush with olive oil mixture on one side of each slice.
3. Arrange slices on a baking sheet and bake in 425° F oven about 10 minutes or until crisp and light brown, turning once.
4. Spread Honey Pear Sauce on the oiled side of Brushetta, top with brie and pecans. Return slices to ungreased baking sheet, bake at 425° F about 3 minutes or until heated through and brie softens. Serve warm.

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