If A Recipe Dictates Just Lemon Zest But No Juice Do You Ignore It?

Zest adds flavour without adding liquid and, probably more importantly, acid to the ingredients. Lemon zest is also quite different in flavour to lemon juice (it is actually much more the smell than the taste that says 'lemon'). The next time you have lemon juice to spare, you can always make lemonade by adding sugar (if you like - or not, if you don't) and water. Keep it in the fridge and it is very refreshing.

I think it only requires the flavor without the juice. Lemon zest is much more potent the the juice is anyway. And I know some cakes require lemon zest. You would not want to put lemon juice in a cake mix. Imagine how watery it would become.

I use it for something else. For example, if I need just the zest and not the juice, I would squeeze the juice out and refrigerate it. It can be used to for lemonade.

You don't take lemon in your tea?

Why waste the lemon? Why not make a refreshing glass of lemonade or find another recipe that uses the juice. I wouldn't have your problem...my daughter would eat the lemon in no time! lol

Hi Janey...Now you barking up my tree!!! The zest of a lemon is used as all the flavor is the essential oils that the fruit produce. Depending on what you are cooking it is almost always ok to use the juice too. Remember that recipes are just guides and you are more than welcome to add or subtract according to your tastes, making it yours. If you have lemon juice left over, NEVER throw it out. There are so many things you can do with it, possibilities are endless. Lemon brightens up whatever you are making. I always squeeze lemon juice (from the fruit, NEVER, EVER, buy that crap in the plastic lemon container or use bottled lemon juice, it's garbage. Fresh vegetables love lemon juice (add before serving), fish both while cooking and again before serving, fresh fruit salad (I live on) perks right up with fresh lemon and it also keeps fruits from turning brown such as apples or bananas. There is nothing better for you than a large glass of water with lemon squeezed into it. Tea, something I know you guys know about, loves lemon and if all else fails, put it in your hair as a rinse after washing. I don't know what the availability of fresh fruit is for you guys have over there and I know I take for granted the fact that I just have to go to my back yard and pull one off the tree for cooking. If they are hard to get, DON'T EVER buy bottled juice,,,I'll send you a big box of the real thing, limes too,just say the word!

No I do not know why myself but you can save the juice by freezing it and putting it in a plastic bag in freezer and use it for drinks or other recipes that do use it.

Lemon zest is the grated skin of the lemon....so if you have a lemon you have the ingredience.....don't can the recipe....save it until you buy a lemon.

I have never had a recipe that has called for that, but I know people who have had them that has called for it and ended up trashing the rest. I think most likely if I found a recipe I wanted to use that had that I'd either find another recipe to use the juice, or I would take the lemon and use it for cleaning, or just to juice for flavoring in tea or other beverages.

Lemon Zest - I guess you could just throw some lemon juice in there, of course it's not going to be the same... Isn't lemon zest just shredded lemon peels? I guess if I were in that situation I would run to the store to grab a lemon! I've found that the taste of the shredded peels is a lot different than the juice. It's more 'fresh' and adds a different texture to it that the juice doesn't. *shrugs*.

Yes, I most certainly would. Since my family drinks homemade lemonade in the first place (we buy the juice bottles and make them ourselves) I'll just add the excess lemon juice to the lemonade container with a bit of extra sugar and water, no biggie. But tonight I'll be making lemon-zucchini cookies, which calls for zest of one lemon and I made the frosting with the pure lemon juice and the icing sugar, so all gets used up in one shot.

Why not just add the juice? I can't see a reason not to even if the recipe doesn't call for it. If nothing else just squeeze it into juice and make a glass of lemon aide.