I use a lot of citrus zest in my life. From lemon curd to chocolate orange mousse, I’m always zesting things. Even before the menu change back in summer, I was zesting all the time. Every menu has had something with lemon, orange, or lime zest used. Needless to say, I finally asked my father to find me a microplane online so I wouldn’t always have to borrow the previous chef’s and so I could get to work.
Recently, the lemon curd wasn’t quite lemon-y to a few people’s standards and my just lemon juice recipe went to zesting almost 20 lemons for a triple batch of lemon curd. That’s a lot of lemons to zest. Mounds of the yellow flakes. But trust me, it makes for a marvelously lemony lemon curd.
The other day I zested a couple of oranges for the mousse and that’s what I got the picture of the zest below.
There is nothing better than the smell of citrus zest. I really mean that. I love citrus to no end. I have ideas of a lime mousse. I live for zesting things. I actually really like it. I may bemoan it to coworkers, but in all seriousness, I love to zest. The bright sunshine smell is so so good to me.