Here I include recipes, ways to use lime zest, substitutions, tips, and storage techniques. Quickest method and the one which makes the smallest pieces of zest. Grated lime zest is best in baking. Takes just a few minutes longer but works just fine if you don't have a zester, peeler or grater.
In this method, the peel will generally remain flat and not curl, which can be useful for some decorative purposes. You can use this method or the peeler one for Candied Lime Peel. Don't have a fresh lime? Fresh lime zest has the most flavor, but here are 5 lime zest equivalents.
You can substitute any one of these for the others. Dried lime peel won't look as good in garnish and may not have quite as fresh a flavor, but dried peel will definitely give good flavor in baked goods and cooked dishes.
Sometimes dried orange peel is available in the spice section of a grocery store, but I've not seen dried lime peel there. You might find it at a specialty Indian market, or you can find it on Amazon.
Use the same amount of dried lime peel as fresh in recipes. A bonus is that, if you look at the lime flavor substitutes chart, you can see that you can use dried lime zest in recipes instead of another lime flavoring. That is helpful if you don't have fresh limes or juice on hand.
It wouldn't work for a key lime pie, but it can be useful when lime is just one of many other ingredients. Outside of recipes calling for lime zest, you can use it as a garnish or flavoring to pump up the flavor of many recipes. Here are some of my favorites:. Sometimes lime flavor fades during the cooking process, using the zest of the lime will help keep that lime flavor in your dish. Adding it to your marinade or dressing will give you a great citrus flavor.
Add it when you are baking it gives you that little zing of flavor that will make your dessert pop. There are so many ways to use your zest! You can use it as a garnish, in your icing, or even add it to your mayo… The list goes on and on. Use it in your recipes that need citrus and it will make your food shine!
Check out how you should store limes. A Microplane is much like a grater except that it shaves much finer than a grater. It is held with a handle on one end and a flat edge on the other end standing on the cutting board. There is a metal plate in the middle with small sharp holes in which slice the lime perfectly and consistently.
Using one hand to keep it standing up while you hold the fruit with the other hand gently slide it downward with light pressure. Box graters are commonly known for grating cheese. They stand on their own and usually have four different grater surfaces, one on each side. One side has larger holes for grating cheese, slicer for slicing cheese on the other side, smaller wholes for finer grated cheese or zesting, and a rough, raspy side for tougher things like ginger root, citrus zest or nutmeg when you want really small pieces.
When you are using a box grater be careful to keep your fingers out of the way. You can easily slice your fingers if you hold the lime too close. Vegetable peelers are often used for peeling the skin off from carrots, potatoes, cucumbers and so much more.
These peelers are handheld with a blade on the top for peeling. There are many different varieties of vegetable peelers. Some peelers are just a handle and the blade across the top, some have the blade along the side, and there are even options that slide onto your finger so that you can swipe over what you are peeling.
When zesting a lime it is really important that you only zest the green off from the peel. If you push too hard and get too deep into the white of the peel, called the pith, it will give you a more bitter taste. If you do not have a zester at home you can use a cheese grater using the smallest holes or a vegetable peeler.
If you use a vegetable peeler you will want to chop the slices into small pieces. You can eat the rind of a lime. It adds great flavor to marinades, dressing, desserts, and more. Lime zest can be stored in the refrigerator in a small jar or plastic bag for up to 2 weeks. If you want to store it longer I recommend freezing it. To freeze lime zest, spread it out on piece of parchment paper and freeze.
Once frozen, transfer to a freezer container or zip top bag and store frozen until ready to. Thank you! This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Jump to Recipe. Continue to Content. Ingredients 1 lime zester.
Instructions Microplane Hold the lime in one hand and the microplane in the other. Once you start to see white, rotate the lime and continue zesting until you have all you need. The zest is full of oils and moisture so it might stick to the grater.
Box Grater For making zest, be sure to use the smallest holes on the grater. Hold the box grater firmly with one hand, and with the lime in the other, drag the lemon over the holes, pushing down gently to remove the green part of the peel. Hold the lime under running water and rub off grime with your fingers. Pat dry with a clean towel. Place the lime on a cutting board and hold it with your non-dominant hand.
Set a clean cutting board on a stable surface. Place the lime on top of the cutting board and hold it firmly in place near the base. If you are right-handed, hold the lime with your left hand. If you are left-handed, hold it with your right hand. Position the vegetable peeler or paring knife. Hold the peeler or knife against the top of the lime, with the blade facing you.
Do not try to point the blade away from you, as zesting this way provides less control and increases the odds of cutting yourself. Methodically peel the zest from the lime. Pull the peeler or knife toward you, pressing lightly into the lime's skin.
Ideally, only remove the colored zest portion of the peel, not the white pith underneath. However, press deeper into the pith if it helps keep the knife steady and controlled. Trim the white pith from the zest unless using strips for garnish. Use your paring knife or any sharp, small knife to remove large pieces of white, fleshy pith from the underside of the peeled zest.
This is highly recommended if using the zest in recipes, as the pith adds a bitter taste. However, if you are using the zest strips as garnish or in a cocktail, you do not need to remove the pith. Chop the zest into small pieces optional. Use the same knife to chop the zest into fine pieces. It is now ready to be added to recipes. As for the rest of the lime, wrap it in plastic wrap and place it in the refrigerator for later use. It depends on when, where and how you keep it.
In the fridge zest will keep for days. Not Helpful 3 Helpful 9. Not Helpful 1 Helpful 1. Limes grow off on a tree, just like lemons and oranges. They grow anyplace that other citrus trees grow well, but are found primarily in Florida, Mexico, and the West Indies. Not Helpful 4 Helpful 1. Include your email address to get a message when this question is answered. By using this service, some information may be shared with YouTube. You can refrigerate limes that have had the zest removed and juice them later.
Wrap them in plastic wrap to keep them from drying out. Helpful 1 Not Helpful 0. If you dislike cleaning your microplane, you can try putting a layer of plastic wrap or wax paper between the microplane and the lime while zesting.
Helpful 0 Not Helpful 0. If the lime is too soft to zest effectively, put it in the freezer for two minutes to make it firm. The best limes to zest are brightly colored and smell strongly when scratched. Thin-skinned limes such as key limes may be difficult to zest. Submit a Tip All tip submissions are carefully reviewed before being published.
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