Ever flipped through a recipe that calls for lemon zest (or any citrus fruit zest, for that matter), only to realize you're missing that one specific tool? Whoever convinced us we needed a citrus zester to be a great cook for this was tripping. Zesting a lemon is surprisingly easy with just a few common kitchen tools, so long as you remember one thing: you don't want to cut into the white pithy layer beneath the lemon rind. That part is bitter, but with a little practice, you can learn how to capture the bright, flavorful citrus zest and leave the pith behind. Go ahead, grab your tool of choice and have fun making citrus garnishes for cocktails, zest for recipes, lemon curd, and other savory recipes!
A Trusty Knife
Ah, a classic zesting champion. Here's how to wield it like a pro:
- Choose your gear. A serrated knife, like a bread knife, is ideal. The small teeth on this kitchen staple act like a mini-grater, effortlessly scraping off the outer skin layer. A chef's knife or paring knife will work too, but be extra careful.
- Prep the lemon. Wash the lemon under hot water, then dry it off – this removes any surface wax applied before it went to the grocery store.
- Zest carefully. Hold the lemon firmly and carefully slice off a thin layer of the yellow rind, avoiding the white pith underneath. The thinner the slices of lemon peel, the finer your zest will be.
- Give it a final chop-chop. Once you have your yellow peel, simply mince it finely to create perfect zest.
A Handheld Cheese Grater
Box graters and microplane graters are excellent options, especially if they have small holes that can produce small pieces of zest.
- Gather your grater and wash the lemon. The key is using the side with the smallest holes. If your grater has a blade for slicing cheese, you can also try using this to get thin pieces of peel, but you'll have less control than you would with a kitchen knife.
- Grate away. Zest directly over your dish or a cutting board using short strokes. Continue to rotate the lemon in your hand so you're grating the outermost layer, not doubling down into the protective pith. You can likely get a tablespoon of zest out of a single lemon.
Bonus Round: Want even finer grated lemon zest? Pulse the grated lemon peel in a spice grinder for a consistency closer to store-bought options.
A Vegetable Peeler
In a pinch, the vegetable peeler method can also get the job done; however, be extra mindful while using it.
- Wash and dry the fruit. Prep your lemon to remove the wax coating and dust. Use a vegetable brush if it needs a scrubbin'.
- Remove the peel with an everyday vegetable peeler. Use light, even pressure to remove a larger strips of lemon peel. Avoid digging into the bitter pith.
- Chop it up. Once you have your yellow peel, finely chop it with a sharp knife for perfect zest.
Can you store leftover lemon zest?
Sure can! Place it in an airtight container and keep it in the refrigerator for up to a week, or freeze it for longer storage. This way, you’ll always have zest ready for future recipes, and don't need to waste a full lemon if the recipe only calls for a small bit of lemon zest. (FYI, If we zest a lemon but don't need the juice for a recipe, we still like to juice it and put the fresh lemon juice in ice cube trays for future use.)
Should you zest a lemon before or after juicing?
It's best (and easier) to zest a lemon before juicing. The firm, intact peel is easier to zest, and you won't lose any juice in the process. Once the lemon is juiced, it becomes difficult to handle, making it harder to carefully remove the peel.
