How to Zest a Lemon

Learn how to zest a lemon or other citrus fruit. Four different methods are given on how to zest a lemon for maximum flavor.

What is zest?

Lemon zest is the finely grated peel from a lemon. The zest contains the flavorful and aromatic oils found in the citrus fruit. It is the colored portion of the peel that is rich in essential oils and has a bright, citrusy aroma and taste.

The zest often adds more flavor than just the juice. Any citrus fruit can be zested and the process will be the same.

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.

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 is a small tool that will remove the zest in long strips. We used to use this tool when I worked in a restaurant and we'd garnish a cocktail that was served. Our chef also used it to create a quick lemon garnish for an appetizer.

If using the zester for recipes calling for lemon zest, you'll want to finely chop the zest after removing it from the lemon.

This tool is great for not allowing you to remove more than just the peel. No pith is removed.

Using a vegetable peeler

A classic vegetable peeler works great at removing the peel without the pit. You do need to not press the peeler too deep while peeling. Once the peel is removed, it will need to be chopped into fine pieces before using it in a recipe.

A vegetable peeler is a great option if you don't want to purchase any special tools for zesting.

Using a paring knife

A paring knife is a great option when you don't have any other tools available. The peel will need to be finely chopped after removing it. It is very easy to remove both the peel and the pith when using a knife so use a light hand when peeling.

Recipe tips

• Always zest a lemon, lime, or orange first before juicing.
• Wash and dry your citrus before zesting. Rinse the lemon thoroughly under cool water to remove any dirt or wax on the surface. Pat it dry with a clean towel before zesting.
• Choose a fresh and firm lemon. Fresh lemons will have a stronger flavor and will be easier to zest.
• Rotate the lemon while zesting. You don't want to grate the lemon for too long in any one spot. Keep that lemon moving.

Recipes with lemon zest

• Lemon Curd
• 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

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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