Michelle Darmody: Baking with zest

Citrus peel is made up of both zest and pith. The peel protects the soft fruit inside and can be used in many ways; crystalised, dried or even pickled.

It is the outer part of the peel, the zest, that can be used to add citrusy flavour to baking. When you scrape off this outer shiny, colourful layer on a citrus fruit you extract much of the distinctive flavour. You should not press too hard on the grater but gently pull it over and back on the surface of the fruit. You want to remove all of the bright layer without taking any of the white pith below. The pith is the layer nearest to the flesh of the fruit, it is more bitter and astringent than the zest. It is best avoided as it can add a bitterness to your baking.