Depending on the recipe, a teaspoon of white vinegar, apple cider vinegar, a touch of ginger paste (or zest), or even buttermilk may be the acid or flavor you need. Yes, you can freeze lemon zest.

Add the granulated sugar and lemon zest to a large bowl and ... container at room temperature for up to three days. To freeze, wrap the unglazed loaf tightly in a layer of plastic, then a layer ...