Grated lemon peel, also known as lemon rind, adds a zesty flavor to any recipe. While most commonly called for in baked goods, lemon peel can also be used to jazz up vegetables, fruits, and meats. Whether you just don’t have any on hand, or prefer a different taste, there are a few substitutes available for the tart peel. You may have to sacrifice a little in terms of texture, but you can still get the extra kick of flavor.
Other Citrus Peels
Lemon is not the only type of peel that adds pizzazz to your food. The most common substitutes for grated lemon peel are lime and orange peels. The rinds are just a flavorful as lemon, they just add a slightly different taste. Plus, all citrus rinds have the same texture, so they can be substituted ounce for ounce. However, grated grapefruit rind does not provide the same burst of flavor as lemon, lime, and orange. It can taste bitter and is a poor substitute.
Candied Citrus Peel
Candied citrus peels are chunks of rind candied in granulated sugar. They offer the same flavor as lemon peel, just in a sweeter form. For the easiest substitution, just use candied lemon peel instead of regular peel. If you’re looking for something different, try candied lime or orange peels. Use slightly less candied peel than fresh peel called for in the recipe to avoid over-sweetening your food.
Citrus juices, most notably lemon and lime, are another easy substitute when a recipe calls for grated lemon peel. You won’t get the same texture benefit, but you will get that boost of flavor. Citrus juice has a slightly weaker taste than lemon rind, so you want to use about 2 tablespoons juice for every 1 tablespoon of fresh peel called for in the recipe.
Concentrated Citrus Juice
Concentrated citrus juices are simply strong versions of regular juice. Available in lemon and lime, the juices are not to be confused with “juice concentrate,” which is what orange juice often comes as. You only need to use about 3/4 tablespoon concentrated juice to every 1 tablespoon of fresh peel called for in the recipe.
Citrus extract is the most concentrated form of citrus juice. It comes in lemon, lime, and orange. It’s so strong that you only need a small amount for flavor, about 1/2 tablespoon extract to every 1 tablespoon of fresh peel called for in the recipe.