How to Zest a Lemon (4 Easy Ways)

Learn how to zest a lemon using four different methods. Whether you have a grater, citrus zester, vegetable peeler, or paring knife, I'll show you how to remove the flavorful outer peel without getting into the bitter white pith.

How to zest a lemon

Lemon zest is the flavorful yellow outer layer of the peel. When zesting, remove only the yellow portion and avoid the white pith underneath, which has a bitter taste.

You don't need a special citrus zester. I use a handheld grater most often, but a box grater, vegetable peeler, or paring knife will also work.

Lemon zest is commonly used as a flavoring agent in cooking and baking. It adds a vibrant, tangy taste to various dishes, including lemon cookies, chicken marinade, dressings, and blueberry sweet rolls.

This lemon poke cake uses the zest in the cake and in the lemon curd.

Parts of a lemon

• The very outer colorful layer, the peel of the lemon is the part you'll use for zesting. It has tons of flavor.
• Right below the peel is the pith. The pith is a soft white layer. The thickness of the pith will vary from each lemon and from each type of citrus. The pith is bitter and you don't want the pith when you're zesting.
• The next layer is the fruit itself including the juice, the pulp, and the seeds

Four ways to zest

Using a grater

You can use a hand-held grater or the smallest side of a box grater. A hand-held grater is my go-to method for zesting. I find it fast and easy, and I like the size of the zest.

• Hold the lemon and scrape it against the side of the grater
• I keep my grater on top instead of the lemon. I have greater control and can see exactly how far down I have removed the peel.
• The zest stays on the top of the grater. Once I am done zesting, it's easy to remove the zest either with your fingers or by inverting the grater and tapping it against a bowl or a cutting board.

Using a citrus zester

A citrus zester removes the peel in long, thin strips without taking much of the white pith. When I worked in a restaurant, we used this type of zester for citrus garnishes on cocktails and appetizers.

Pull the zester across the surface of the lemon, rotating the fruit as you work. If you're using the zest in a recipe, finely chop the strips before adding them.

Using a vegetable peeler

A vegetable peeler is a good option if you don't have a grater or citrus zester. Use light pressure to remove thin strips of the yellow peel without cutting into the white pith. Finely chop the strips before adding the zest to a recipe.

Using a paring knife

A paring knife also works when you don't have another tool available. Carefully slice away thin pieces of the yellow peel, keeping the knife close to the surface so you don't remove the white pith. Finely chop the peel before using it.

Recipe tips

• Zest before juicing. A whole, firm lemon is much easier to hold and zest than one that has already been cut and squeezed.
• Wash and dry the lemon first. Rinse it well under cool water and dry it before zesting.
• Use a fresh, firm lemon. The peel is easier to zest, and you'll get the best lemon flavor.
• Use a light hand. Remove just the yellow outer peel. Once you see the white pith underneath, move to a new area of the lemon.
• Keep rotating the lemon. Work your way around the fruit rather than continuing to zest in one spot.

Recipes with lemon zest

• Lemon Curd
• Lemon Bundt Cake
• Blueberry Lemon Bread
• Lemon Cupcakes
• Poppyseed Muffins
• Gremolata
• Lemon Blueberry Bundt Cake

Recipes with lime zest

• Lime Sherbet
• Lime Zucchini Bread
• Black Bean Salad
• Cilantro, Lime Butter

Recipes with orange zest

• Carrot Cookies
• Orange Chicken
• Cranberry Muffins
• Cranberry Cookies
• Rhubarb Bread
• Orange Pound Cake

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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