The perfumed outermost layer of citrus fruits is called the zest. In the case of lemons its yellow, limes its green, and with oranges its orange. Underneath the zest is a bitter white pith. Together, the zest and pith make up the rind, which is a general term for the outside of a fruit, that term isn't limited to citrus, for instance watermelon have a rind.

What makes a rind attractive in recipes is its color and the aromatic oils found in it that can life an ordinary flavor in your recipe to new heights. From an average size lemon, you’ll get about 2 teaspoons finely grated zest, whereas with larger ones you can get nearly a tablespoon and small ones about 1 teaspoon. Limes on the other hand are much more stingy. It’s hard to get more than a teaspoon or two of grated zest from a lime. Oranges are generous.

There are two schools of thought to zesting but both agree you must not include the pith which is found under the zest.

One method is to peel the lemon or other fruit with a sharp potato peeler, working from the stem end to the blossom end in long pulls. The pile these strips on top of each other on a cutting board and with a sharp knife mince them. You can also use a zester with this same method. This gizmo removes the zest in narrow shreds.

A second method is to use an old fashioned stand cheese grater. Place a sheet of waxed paper under the grater and with the lemon or orange in your hand, rub the fruit against the small sharp holes. Use the smallest holes, measure what you grate and add to your recipe.

When a recipe calls for the juice or the zest, use both! It adds extra flavor and wont affect the baking or cooking times. Just sub the juice for the liquid called for and enjoy the punch of flavor. Most lemons yield about 2 to 3 tablespoons of juice, limes about 1 tablespoon and oranges depending on the variety will give you anywhere from 2 tablespoons to 1/2 cup juice.