lemon peel

Lemon peel refers to the outer zest and white pith of the Citrus limon fruit, a small yellow citrus native to Asia and now cultivated worldwide. The peel comprises two distinct layers: the thin, colored zest containing essential oils and pigments, and the thicker white pith beneath, which is bitter and less flavorful. The zest is highly aromatic with a bright, tart citrus flavor due to its concentration of volatile compounds including limonene, while the pith is characteristically bitter. Lemon peel may be used fresh, dried, candied, or processed into powders and extracts.

Lemon peel is valued for both its aromatic zest and its preserved forms across numerous cuisines. The fresh zest is grated or minced to brighten sweet and savory dishes, including baked goods, pasta, seafood preparations, and beverages. Candied lemon peel appears in desserts, confections, and as a garnish; dried peel is infused into teas, mulled wines, and stocks; and peel powder seasons spice blends and rubs. The white pith, though bitter, is sometimes preserved in marmalade or used to extract pectin for jams.