Just a couple more comments… The rind of lemons and oranges etc. is more commonly called peel. And rind can also relate to cheese.
In the UK (and in my experience), rind is used almost exclusively to describe the skin on bacon. If you were making crackling, you’d probably describe it as crackling the skin of your pork joint, not the rind.
I was a little surprised by the results of the Ngram database* showing peel being only a bit more frequent (in the books database, at least) than rind when specifying orange and lemon and both are much more frequent than pork rind or bacon rind.
According to a writer at the Chicago Tribune, this is the difference between a fruit peel and a fruit rind.
While the terms lemon rind and zest can be used interchangeably, the peel is something different. The peel is the entire outer covering of any citrus fruit, including the colored, exterior portion as well as the spongy, white pith just beneath it. Rind or zest usually refers only to the thin outer layer that is colored. Rich with citrus oils, this is the most flavorful part of the peel and is the part most often used in recipes.