If the lemon or orange peel is strictly used for acidity, you can replace the peel with another acidic ingredient, such as vinegar.

Use Lemon Extract.

Substitute vinegar for lemon or orange peel using a 1/2 teaspoon per 1 teaspoon required.

Depending on the recipe you could also try grapefruit juice or orange juice, bearing in mind that these are sweeter than lime. Proportion: Use the peel just like lemon zest (the same amount); 1 tsp. You can buy it from stores or you can also make it at home.

Orange zest.

Even if a recipe doesn't call for zest, you can fold a tablespoon or two of lemon, lime, or orange zest into just about … Here’s a really weird one: take leftover boiled egg yolks, smash them up, add a little pounded-up garlic, a tiny smidge of Dijon mustard, lemon or orange zest, and olive oil. But, for example, if you are making cookies and it calls for 1 teaspoon orange zest, you could try ½ teaspoon orange extract. I do have grapefruit on hand -- would grapefruit zest be an acceptable substitute or would it be too bitter, perhaps? Vinegar has a distinct taste; therefore it should be used sparingly in your recipe so that you do not alter the final taste. They’ve got a thick shortbread crust, which is super important for any citrus bar. Fresh juice is preferable and may be frozen in batches to be used later.

If you have dried lemon peel in your pantry, it can also stand in for fresh lemon zest.

Since the flavor is more concentrated than fresh zest, use one-third as much as the recipe calls for. Citrus fruits can make a world of difference in some dishes. Bottled organic juice is a reasonable replacement for lemon zest in many cases, too.

You can use it for a very long time. Vinegar has a distinct taste; therefore it should be used sparingly in your recipe so that you do not alter the final taste. If you don’t have lemons, some common lemon zest substitutes include the zest of another citrus (use the same amount the recipe called for), dried lemon peel (use the equal amount) or lemon extract (use half the amount of lemon zest the original recipe calls for).

However, it takes longer and is a …

Extracts can be strong, so we suggest using them sparingly and …

It's the zest that brings it home.

2. A decent second choice: Fresh or dried lime peel. The filling calls for lemon zest.

So, if your recipe calls for a tablespoon, you'll want to use one teaspoon of dried peels. The zest is the outer part of the orange peel and can be scraped or shaved from the fruit with the use of a zester, a cheese grater or a sharp knife. If it tastes like it's missing something, a few teaspoons of juice or zest from a lemon or lime can …

Zest may be called for to add citrus flavoring to such foods as cakes and salads. A teaspoon of lemon zest has just as much flavor as a teaspoon as lime zest, so you can use it as a 1:1 lime zest substitute.

Substitute vinegar for lemon or orange peel using a 1/2 teaspoon per 1 teaspoon required. Add dried zest to your poultry marinades. Microplane: You can buy a special tool called a microplane which you pull along the orange to scrape off thin strips of the colored peel.

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