How To Zest A Lemon
Learn how to zest a lemon easily to use in all your baked goods!
Servings: 1 Tablespoon
Ingredients
- 1 large lemon
Instructions
Zest using a microplane or citrus zester
- Wash and dry the lemon before you start.
- Using a microplane or a citrus zester hold the lemon in one hand and the microplane or zester in the other hand on top of lemon with the sharp side next to the yellow skin over a cutting board.
- Move the microplane/zester back and forth across the lemon to remove the outer yellow layer, making sure to not zest the white pith layer (this is bitter). Rotate the lemon as you zest to continue to remove the yellow peel.
- Using your finger, scrape out the zest that has collected. Or simply turn it over and tap the microplane so the zest falls out.If using a citrus zester, you may want to chop the zest into fine pieces.
Zest using a box grater
- Use the smallest holes on the box grater. Keep the box grater on a cutting board.
- Hold the lemon at the top of the grater and press the lemon in a downward direction against the grater.
- Make sure to rotate the lemon as you grate, to avoid grating the white pith layer.
Zest using a vegetable peeler
- Press the sharp edge of the peeler against the lemon, and push into fruit.
- Pull down on the peeler, making sure to only push down hard enough to remove the yellow outer layer.
- Continue removing slices of the peel, rotating the lemon as you peel.
- With a sharp knife, finely chop the lemon peel.
Zest using a sharp knife
- Using a sharp knife, preferably a sharp paring knife, cut off one end of the lemon (to stand it upright) or hold it safely on a cutting board.Then finely chop the lemon rind.
- Cut the peel off, by cutting away from you at an angle and cut the peel into large strips.
- Continue cutting off large strips of lemon peel.
- Then finely chop the lemon rind.
Notes
- Don't Go Too Far! - Meaning once you have zested off the yellow outer layer down to the white layer, or the bitter pith, stop zesting as that layer is bitter. Only the yellow part should be used.
- Wash the fruit first. - The lemons can someties have a protective wax coating. It's best to scrub the lemon first.
- Save the extra lemon zest. You may not need all the zest of a lemon, but you can use it so many ways. So zest the whole lemon, and use what you need. Then try using the rest in a vinaigrette, or garnishing cocktails or drinks, or add zest to butter to finish off your savory dishes with.
- Freeze the lemons. Once zested, the lemons won't last long at room temperature. Store the zested lemons in a resealable plastic bag and freeze. You can thaw the lemons later and juice the lemons to use in recipes.
- Storage: You can store lemon zest in an airtight container in the refrigerator for about 1 week. Any longer and the lemon zest will lose it's natural oils.
- Freezing: For longer storage, you can freeze lemon zest for up to 3 weeks. Again any longer and the lemon zest flavor will start to decrease.