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Lemon juice and lemon zest have a different taste. Lemon juice has obviously more water, is tart (adds fruitiness and freshness to the dish) and the aroma is not as intense as in the zest. If you bake a cake or cookies it's often more desirable to use lemon zest because it doesn't mess up the water-solids-ratio and what you often want is a rather sweet ...


Lemon juice adds both lemon flavor and sourness whereas the zest only adds the lemon flavor. There are instances in which you only want the freshness of the lemon flavor but not the sourness. One example would be when you are working with dairy. The acidity can curdle milk. You would use zest in this case.

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