Lemon Peel is the dehydrated zest of the lemon; the outer skin of the fruit without the pith, or white membrane, which surrounds the fruit. The zest or peel is the part of the fruit which is highest in oil, which is why it is so often called for in baking. Dehydrated lemon peel is three times as strong as the fresh peel. If your recipe calls for 1 Tablespoon, use only 1 teaspoon of dried peel. If you are adding the peel to dry ingredients, reconstitute first by soaking in water for about 15 minutes. Storing it in air-tight jars is highly recommended. The essential oil content is so high that it will actually soak through a bulk bag in a matter of hours.