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

Lemon Tart

Servings: 16 slices
Yield: 2 10" tarts
Preparation time: 25 minutes
    • Pastry for 2 10" tarts
    • 12 extra large eggs
    • 16 oz. granulated sugar
    • 11 oz. heavy cream
    • 3 tbsp. lemon juice
    • 3 oz. The Perfect Purée Lemon Zest,  thawed
    • Creme fraiche or whipped cream and raspberries for garnish.

1. Line 2 10" tart pans with pastry. Preheat oven to 450° F. Bake crusts for 5 minutes; set aside.
2. Reduce oven temperature to 325° F. In a large bowl whisk together eggs and sugar. Add cream, lemon juice, and Lemon Zest puree; whisk until well combined.
3. Pour half of filling mixture into each crust. Bake for about 40 minutes or until a knife inserted halfway between center and edge comes out clean.
4. Cool completely on a rack, then refrigerate until serving time.

Serving Suggestion:
To serve, top each wedge with creme fraiche or whipped cream and fresh raspberries.
Flavor Twists:
For an orange tart, substitute The Perfect Purée Orange Zest for the Lemon Zest and use orange juice in place of the lemon juice.
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