This post may contain affiliate links. For more information, read my disclosure policy.
Learn all about how to zest a lemon or any citrus (limes and oranges too)! This easy technique is something you can do to add tons of flavor to any recipe, whether it’s a lemon recipe or not.
Table of Contents
EASY Way to Zest a Lemon
Lemon zest (or any citrus zest) is used to add flavor to tons of different recipes. Whether you’re making dinner or dessert, often recipes will call for zest. Today I’m going to teach you how to do this and what tools you need.
What is Lemon Zest?
Lemon zest is the yellow outer layer of the fruit. Similarly, lime zest is the green and orange zest is the orange outer layer.
Zest is where a ton of citrus flavor lives. In fact, recipes where you add zest will have more of the fruit flavor than if you just add juice.
Lemon Zest is just the yellow layer, while the Lemon Peel is the yellow layer plus the white layer underneath. The white layer is called the pith, and it’s a bitter and not-to-tasty part of the fruit.
What tools do you need to zest a lemon?
- Microplane – a microplane is the easiest and best way to zest. It’s a long skinny grater tool made for zesting. It’s easy to grip and easy to clean the zest off the other side. (Get one at Walmart or Target)
- But what if you want to know how to zest a lemon without a zester? Here are some other options:
- Box Grater – a regular box grater usually has 4 sizes of holes, one on each side. The smallest side can be used to zest. The only problem with this is it’s hard to clean off and get all the zest into your recipe.
- Vegetable Peeler – if you don’t have either of those, use a vegetable peeler to peel off just the yellow part of the lemon. This is also good if you want lemon as garnish, or for cocktails. Need it smaller? Mince it once you have it peeled.
- A Knife – a small pairing knife is another good way to get the peel off, similar to using the vegetable peeler. Mince it to use it as zest.
How to Zest a Lemon with a Microplane
- Wash your fruit.
- Position your microplane or grater over a plate or cutting board.
- Run the lemon up and down over the surface, scraping off the yellow skin.
- Be sure to flip the microplane over and clean out the zest on the back side.
Most Important Zesting Tip
The most important thing to remember when zesting any citrus is to ONLY take off the colorful part (yellow, green, orange). Once you see the white part, stop. Don’t zest the pith because it’s bitter and you don’t want it in your recipe.
FAQ
You should use your zest immediately for best results.
Freeze any unused zest in an airtight container or bag for up to 6 months. We also love adding extra zest to ice cube trays with water to make lemon ice!
One medium lemon has about 1 tablespoon lemon zest. It does depend on the size of the lemon though.
It depends on your limes – they range wildly in size depending on where you live and time of year. You can get anywhere from 1 teaspoon to 1 tablespoon lime zest from a lime.
Yes for sure – it’s much easier to zest first, juice last. Don’t waste your zested lemons – slice and juice and freeze any leftover juice!
How to use Lemon Zest
You can use zest in so many recipes, whether the recipe calls for lemons or limes or not. Here are some of my favorite ways to use it:
- Make Lemon Curd or Lime Curd
- Lemon Bars or Margarita Bars
- Lemon Cake Mix Cookies
- Add some zest to Blueberry Cinnamon Roll Casserole
- Sprinkle some over Roasted Green Beans
- Add zest to Whipped Cream
How to Zest a Lemon
Equipment
- Microplane, Box Grater, Vegtable Peeler or Knife
Ingredients
- 1 medium lemon
Instructions
- Using a microplane or box grater: run the lemon over the sharp edges, peeling away only the yellow skin.
- Using a peeler or knife: run the tool over the skin, cutting away just the yellow part. Mince as needed for your recipe.
- Beware the white pith – stop zesting when you see white.
Recipe Video
Recipe Nutrition
Learn how to zest a lemon for any recipe – with or without a microplane! This method can be used for lime or orange zest too! Use zest in any recipe to add tons of flavor.
Last Updated on February 15, 2024
An easy trick to capitalize on the flavor of your zest, and it’s dispersion, is to use your hands to rub it into the granulated sugar called for in your recipe, even if you aren’t supposed to add it until the sugar and butter have been creamed together.
It was very helpful thank you
Thank you for this article! I have never thought of the important of a grater. I usually just go to the store and pick out the cheapest one. Now, after reading this makes me think more on the things I buy. Especially when it come to cooking utensil. I’ll have to look at my budget and see if I can improve my arsenal of kitchen tools based on your recommendations.
Featured In
Rate This Recipe