In many recipes, when it comes to add some lemon (or orange) zests, the authors advise to choose an organic fruit, because of the pesticides.
I know there is no proof that non-organic fruits and vegetables are more dangerous than organic ones, but I saw that UK Food Safe Agency seems to make a distinction between fruits that are going to be peeled off and the others, when it comes to testing the pesticide residues:
You don't need to wash or peel fruit and vegetables that would not ordinarily be peeled before consumption (for example apples) because of pesticide residues, as no assumption is made that such foods are peeled when deciding whether a pesticide can be approved for use or setting a legal limit (maximum residue level, MRL).
Then, should we prefer organic lemons or oranges, when we want to use their skin in food?
Note: I know there have been many questions here about organic vs non-organic food and safety, but my question is about this peculiar case.
Edit: Changed "no evidence" to "no proof". It seems a better choice of word.