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Here’s how to zest a lemon in 3 different ways! These are the best methods for adding citrus to all your recipes, all without a zester.
Got a recipe that calls for lemon zest? I’m here to help! I have a ton of recipes that call for zest, which adds a fresh zing to everything it touches.
Here’s the thing: the best way to do it is not with a zester at all. Ready to get zesting? My favorite method yields fine zest for all of your recipes, but I have a bonus pair of alternatives for you in case you prefer those!
All about zest
Lemon zest is the yellow outside portion of its peel. It’s often used with or without lemon juice to add tangy flavor to recipes. The zest can taste even stronger than the juice. It’s often used in lemon-flavored baked or cooked recipes like lemon blueberry bread and lemon poppy seed muffins. Zest can also be used as a substitute for lemon juice.
Here’s an important part of zesting a lemon! Make sure to grate away the yellow part of the peel only, not the white pith! The pith has a bitter flavor and should be avoided.
How to zest a lemon
The best way to zest a lemon for use in recipes is to use a microplane or box grater. A microplane is a handheld grater with sharp holes in it. Grating foods with a microplane is faster and more consistent than a box grater.
I use mine all the time for zest, but it’s also perfect for garlic and ginger. If you don’t have a microplane, no worries! You can use a box grater instead. (That’s my second favorite way!)
Here’s how to zest a lemon:
- Hold the microplane in one hand, place one end on a flat surface, and hold it at an angle.
- Hold the lemon in the other hand, and drag it down over the microplane holes or the holes of the box grater. Make sure to remove the yellow part of the skin only! Avoid the bitter pith.
- Gradually turn the lemon until all yellow parts of the peel have been removed.
*Want to zest a lemon for a cocktail garnish? Go to How to Make a Lemon Twist.
Alternative method
Another way to zest a lemon is with a vegetable peeler. This way is not ideal, but it works in a pinch! The peel is a bit harder to remove with a peeler, but this way works as an alternative. Here’s what to do:
- Use a vegetable peeler to carefully peel off large pieces of the yellow part of the skin only, avoiding the pith.
- Use a chef’s knife to mince the peel into very small pieces.
How much zest is in 1 lemon?
Here’s a tip that’s helpful when cooking with lemons. One regular lemon yields about 1 tablespoon zest and 3 tablespoons juice. Keep in mind that this quantity varies slightly if you have large or very small lemons.
Recipes with lemon zest
Lemon zest adds a fresh zing to any recipe, but there are really no substitutes! You’ve got to use the real thing. Here are a few lemon recipes that call for it:
How to Zest a Lemon
Here’s how to zest a lemon in 3 different ways! These are my top methods for adding citrus to all your recipes without a zester.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 2 minutes
- Yield: 1 tablespoon zest 1x
- Category: Essentials
- Method: Zested
- Cuisine: Citrus
Ingredients
- 1 lemon
- 1 coarse microplane, fine grater, or vegetable peeler
Instructions
- Wash the lemon and dry it. Then use one of the zesting methods below:
- Microplane: Hold the microplane in one hand, place one end on a flat surface and hold it at an angle. Hold the lemon in the other hand, and drag it down over the microplane holes. Remove the colored part of the skin only (not the pith). Gradually turn the lemon until all sides are zested.
- Fine grater: Do the same as the microplane, using the finest holes on your box grater.
- Peeler: Use a vegetable peeler to carefully peel off large pieces of the colored part of the skin only, dragging from the top to the bottom (not the pith). Then use a knife to mince the peel into very small pieces.
