flavedo

The peel, Limonis Cortex, is white and spongy inside, varying much in thickness, and the yellow outer layer, formerly called the flavedo, has a fragrant odour and aromatic, bitter taste.

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A consideration of its origin and constitution, indeed, strengthens this opinion; for although lemon otto is obtained both by distillation and expression, that which is usually found in commerce is prepared by removing the "flavedo" of lemons with a rasp, and afterwards expressing it in a hair sack, allowing the filtrate to stand, that it may deposit some of its impurities, decanting and filtering.

The Art of Perfumery And Methods of Obtaining the Odors of Plants George William Septimus Piesse 1851

In fact, the skin is so thin, with very little albedo (the bitter white part) adhering to the flavedo (the glossy orange surface), that it is eminently edible fresh; and so the rind of Dancy or similar varieties traditionally has been used in Chinese dishes such as tangerine beef.

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Omnes pinnx marginc pollico late flavo, in caudie extremo flavedo terniiaatB luoula.

Descriptiones animalium, avium, amphibiorum, piscium, insectorum, vermium; 1775