Yes, you can substituter lemon zest in a recipe. Here's how.
Sometimes lemon zest is added not for its specific flavor, but for its mere suggestion of freshness—like in a heavy ricotta filling for pasta, or a buttery shortbread.
If this is also true of your recipe at hand, sub in finely chopped cooling herbs , a tiny splash of a young or fruit-based vinegar , or even a spirit or extract .The substitutes above are great for lemon zest’s usual state—finely grated and stirred in.But, if you’re looking to infuse lemon flavor without having tiny, fresh things to chomp on—and again, don’t have any lemon oil on hand—try subbing in. Once the flavor’s been imparted, strain them out.
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