How To Zest A Lemon (4 Easy Methods)

Microplane

1. Position: Hold the microplane in one hand and the lemon in the other. For better control, you can stabilize the microplane on your counter or plate.
2. Zest: Gently run the lemon down the blade, taking care to only skim off the yellow part of the peel. Rotate the lemon as you go to zest around the entire surface.

Box Grater

1. Position: Hold the box grater firmly with one hand and the lemon with the other.
2. Zest: Using the side of the grater with the smallest holes, run the lemon downwards over the grater, stopping when you get to the white pith.

Sharp Knife

1. Position: Hold the lemon in the palm of your non-dominant hand and a sharp paring knife in the other.
2. Zest: Following the curve of the fruit, gently and carefully cut from the top of the fruit downwards to peel off strips of the skin, taking care not to include the pith. Depending on your recipe, you might want to finely chop these strips into smaller zest slices.
3. Alternative: If you’re not comfortable holding the lemon, slice off the top and bottom portions to make a flat surface. Using the same motion, make shallow cuts from the top to the bottom that follow the curve of the lemon.

Vegetable Peeler

1. Position: Hold the lemon in one hand and the peeler in the other.
2. Zest: Draw the peeler from the top to the bottom of the lemon in one swift motion, creating long, wide strips. As with the other methods, ensure that you are only removing the colored part of the skin and not the bitter white pith beneath.