Add minced lemon zest to baked goods such as cookies, cakes, muffins, and breads. Use in marinades, dressings, and vinaigrettes for chicken, fish, and seafood. Lemon zest works well in spice rubs, particularly for poultry and fish, and pairs naturally with vegetables, especially asparagus, green beans, and roasted vegetables. Add to pasta, risotto, and rice dishes for citrus brightness. Use in teas, cocktails, and other beverages, or with shellfish and seafood preparations. When substituting for fresh lemon zest, use about one-third the amount, as dried zest is more concentrated. If needed, rehydrate by soaking in water for 10–20 minutes to soften and release aroma.