Lemon peel
The outer part of the lemon rind with an aromatic yellow zest layer and a white bitterish albedo, with an intense citrus aroma, in baking, creams, sauces, drinks and for candied peel.
Lemon peel is the outer part of the lemon rind, consisting of a bright yellow aromatic layer with essential oils (zest) and a white bitterish layer (albedo), with an intense fresh citrus aroma and a bitterish-sour taste. The zest is removed with a grater or knife and added to baking, creams, sauces, marinades, drinks and tea; candied peel, lemon jam are made from the rind and limoncello liqueur is infused.
Calories, proteins, fats and carbohydrates per 100 g of product
Lemon peel, Raw: Calories 47.0 kcal, Proteins 1.5 grams, Fats 0.3 grams, Carbohydrates 16.0 grams per 100 g of product.
Recipes with this ingredient
The recipe was shared with us by the chef of the Björn restaurant Andrey Molchanov.
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Pastel de nata is a delicate pastry from sunny Portugal, with a crispy puff pastry shell and velvety vanilla cream inside. The history of this treat dates back to the 18th century when monks at the Jerónimos Monastery in Lisbon began making it using egg yolks left over from wine production. The sweet and slightly caramelized flavor of the cream harmonizes with the airy pastry, creating a unique delight. Typically, pastel de nata is served with a cup of strong coffee or sprinkled with cinnamon and powdered sugar to enhance its aroma. This pastry symbolizes the warmth and hospitality of Portuguese cuisine, turning any moment into a celebration.
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This is how they make coffee lemonade at the Camera Obscura coffee shop.
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