ZEST A LEMON
5 Easy Ways to
WHY FRESH LEMON ZEST IS BEST
Extremely flavorful and adds a burst of freshness to your favorite dishes
Unlike lemon juice, the zest is not nearly as acidic or tart.
Once you’ve mastered these techniques, you can use them to zest limes and oranges too!
A microplane has very sharp edges so watch your fingers!
Hold the lemon in one hand and the microplane in the other.
Move the lemon back and forth over the grates of the microplane, rotating as you go.
Place the fine, sharp-edged holes on one end of the citrus, following the curvature of the fruit.
Push slightly into the fruit and pull down to the other end. Repeat.
Place the lemon on the side of the cheese grater that has the smallest holes. Move back & forth until entire yellow part is removed.
Place the sharp edges of the peel on one end of the citrus and push slightly into the fruit.
Pull down to the other end & repeat until peel is removed.
Finely chop the lemon peel to make lemon zest.
Don't cut too deep as the white part (pith) is quite bitter.
Carefully cut into the fruit at an angle and remove the bright, yellow peel, avoiding the white pith.
Remove any white pith that remains then finely chop if desired.
Cut off one end of the lemon to steady it on the board