from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Flavor or interest; piquancy.
- n. The outermost part of the rind of an orange, lemon, or other citrus fruit, used as flavoring.
- n. Spirited enjoyment; gusto: "At 53 he retains all the heady zest of adolescence” ( Kenneth Tynan).
- transitive v. To give zest, charm, or spirit to.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Enthusiasm.
- n. The outer skin of a citrus fruit, used as a flavouring or garnish.
- v. To scrape the zest from a fruit
- v. To make more zesty
from the GNU version of the Collaborative International Dictionary of English
- n. A piece of orange or lemon peel, or the aromatic oil which may be squeezed from such peel, used to give flavor to liquor, etc.
- n. Hence, something that gives or enhances a pleasant taste, or the taste itself; an appetizer; also, keen enjoyment; relish; gusto.
- n. The woody, thick skin inclosing the kernel of a walnut.
- transitive v. To cut into thin slips, as the peel of an orange, lemon, etc.; to squeeze, as peel, over the surface of anything.
- transitive v. To give a relish or flavor to; to heighten the taste or relish of.
from The Century Dictionary and Cyclopedia
- n. The dry woody membrane covering or forming the partitions of a walnut or other nut or fruit, as an orange or a lemon.
- n. A piece of the outer rind of an orange or lemon used as a flavoring or for preserving; also, oil squeezed from such a rind to flavor liquor, etc.
- n. Relish imparted or afforded by anything; piquant nature or quality; agreeableness; charm; piquancy.
- n. Keen relish or enjoyment of anything; stimulated taste or interest; hearty satisfaction; gusto.
- To add a zest or relish to; make piquant, literally or figuratively.
- To cut, as the peel of an orange or a lemon from top to bottom into thin slips, or to squeeze, as orange-peel, over the surface of anything.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. add herbs or spices to
- n. vigorous and enthusiastic enjoyment
- n. a tart spicy quality
The soft, white part of the peel just underneath the zest is the pith.
The zest is the colorful outer layer of the citrus peel.
The pith can actually give your baked good a bitter or slightly unpleasant taste if you incorporate it into a recipe (there are some recipes that call for using a whole fruit, but those usually compensate with extra sugar), so it is important to remove only the zest from the citrus rind when you are using it.
The zest can be removed very carefully with a sharp pairing knife, but the easiest and best way to remove the zest is with a microplane.
The reason that the zest is so desireable is that it contains lots of essential oils that make for a strong, pleasant flavor.
For the curd, put the zest and sugar in a food processor and pulse until combined and the zest is broken down.
She says the lemon zest is optional, but I can't imagine that it could possibly really be optional.
Let cool on a cooling rack and reduce the oven to 325 F. Process the sugar and the lemon zest until the zest is finely ground.
Fresh lemon zest is the key to getting a good flavor in these cookies.
Fresh orange zest is really the key to getting a good flavor from these cookies.