To zest a lemon, you want to remove only the outer yellow layer of the peel, avoiding the bitter white pith underneath. Here are the most common and effective methods:
1. Using a Microplane
- Hold the microplane grater in one hand and the lemon in the other.
- Rub the lemon back and forth over the microplane, rotating the lemon to zest evenly.
- Be careful to avoid grating your fingers, as the microplane is very sharp.
- Continue until only the white pith remains
2. Using a Citrus Zester
- Place the sharp holes of the citrus zester on one end of the lemon.
- Push slightly into the peel and pull down along the curvature of the fruit.
- Repeat until the yellow peel is removed.
- This produces longer strips of zest, which you can finely chop if desired
3. Using a Boxed Cheese Grater
- Use the side with the smallest holes.
- Move the lemon back and forth against the grater, rotating it as you go.
- Stop when the yellow peel is gone, leaving the white pith behind
4. Using a Vegetable Peeler
- Place the peeler on one end of the lemon and pull down gently to remove strips of peel.
- Avoid cutting too deep to not include the white pith.
- Finely chop the strips if you want smaller zest pieces
5. Using a Knife
- Cut off one end of the lemon and place it cut-side down on a board.
- Carefully slice off thin strips of the yellow peel, avoiding the white pith.
- Chop the strips finely if needed
Tips
- Always wash and dry the lemon before zesting.
- Only zest the yellow part to avoid bitterness.
- Fresh zest is best but can be stored in an airtight container in the fridge for up to a week or frozen for up to a month
These methods allow you to zest a lemon efficiently depending on the tools you have available
