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

Pork Loin with Apricot Jus

Serving size: 12 oz. jus
Preparation time: 45 minutes

For the jus:
    • 1 tbsp. extra virgin olive oil
    • 2 oz. pancetta, diced
    • 1 medium shallot, minced
    • 6 oz. fruity white wine
    • 2 oz. grappa (brandy may be substituted)
    • 1 tsp. black peppercorns
    • 2 generous sprigs fresh thyme
    • 6 parsley stems
    • 16 oz. brown chicken stock
    • 6 oz. The Perfect Purée Apricot,  thawed
    • 2 oz. butter (optional)

1. Heat olive oil in a medium heavy-bottomed saucepan.
2. Sauté pancetta until browned and fat is fully rendered. Add shallot and sauté 1 minute.
3. Add grappa and carefully ignite it. When flame has died, add white wine and reduce by half.
4. Add peppercorns, thyme, parsley stems, chicken stock and Apricot puree. Bring to a simmer and reduce gently for approximately 20 minutes or until sauce coats a spoon lightly.
5. Strain sauce through a fine mesh sieve and cool.

For the pork loin:
    • Pork loin, either whole or cut into 7 oz. portions, well trimmed
    • 2 oz. extra virgin olive oil
    • 3 oz. The Perfect Purée Apricot,  thawed
    • 1 tsp. cracked black pepper
    • 1/2 tsp. The Perfect Purée Lemon Zest,  or 1 tsp. fresh zest
    • 2 sprigs thyme

1. Place all ingredients in a heavy gauge plastic bag, force air out and seal tightly.
2. Marinate a minimum of two hours, turning the bag to mix ingredients occasionally.
3. When ready to cook, blot away excess marinade and season generously with salt and pepper.
4. Sear loin on all sides and finish in a hot oven.
5. While roast is resting, deglaze the roasting pan with jus as needed. Add rendered pancetta. Arrange sliced pork over sauce and garnish with fresh chives.

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