"Lemon zest is only the outermost layer of the lemon, which is bright yellow in appearance. It's flavorful and full of oils, which is why it's so commonly used in cocktails and baked goods like lemon bars. The rind, meanwhile, is both this layer and the white layer underneath it, which is more tough and bitter. The peel is pretty much interchangeable with the rind, though the term usually means you want to use the entire outer jacket of the fruit rather than cutting up"
"These are less commonly used in recipes, though the rind is useful in things like stews, which are simmered over long periods of time. The zest by itself would not hold up well to this treatment, so the rind is used instead. The entire peel is used even more rarely, really only appearing in marmalade recipes and a few select cakes, although Tasting Table does have a recipe that can turn lemon peels into a sweet and tangy paste."
"With these tips in mind, it should seem straightforward when cooking a recipe involving lemon; use the outer layer if it says zest, add the inner white layer if it says rind, or throw in everything but the flesh if it says peel. However, this is unfortunately not the case. While these are the technical definitions of the terms, colloquially, you'll often see them used interchangeably. That means a recipe might call for the peel or rind when it really requires the zest."
Zest refers to the lemon's bright yellow outermost layer and concentrates aromatic oils for cocktails, garnishes, and baked goods. Rind includes the yellow layer plus the tougher, bitter white pith and holds up to long cooking, making it useful in stews. Peel typically denotes the entire outer jacket and appears rarely, mainly in marmalades and select cakes. Culinary terminology is often used interchangeably, so recipes calling for peel or rind may actually require zest. Use zest for small amounts of flavor and aroma; use rind or peel when extended cooking or texture is needed.
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