What is so great about adding lemon zest to a recipe? It doesn't taste good. I don't get why people add it.!
Answers: For some people, it's an added level of freshness to highlight the dish, to add acidity to foods that need it, to add a citrus and sugar accent to a simple recipe to incorporate the other flavors together, but if it's not "your thing" and it doesn't appeal to you, then don't eat/do it. Taste Buds are like DNA, we all are different and what works for the best Chef's in the world, may totally nauseate you, that's the wonderful world of cooking and tasting!!!!!!! I've seen some of the best dishes in the world cooked right before my eyes that I wouldn't eat if it were the last meal in my life............but that's OK, because I know there are a million other dishes out there that I will absolutely "melt over".............Happy Sunday to you!
lemon zest is great! Make sure you don't get the pith which is the white part under the rind because that is the bitter part. Lemon zest adds such a fresh flavor to things. Use a microplane and you will get very small pieces. I use it in salads, dips, dressings, etc.
it is more for the texture.....and it does have some flavor from the oils found in the skin...
it might not be your thing. skip it in the future.
It is to brighten the flavor. You shouldn't add enough to where you taste lemon.