When you taste a dessert or salad dressing that feels bright and refreshing without being sour, chances are it has lemon zest in it. Lemon zest is the thin, yellow outer layer of a lemon’s peel that contains fragrant oils and intense flavor. But how to zest a lemon?
Under the zest is the white part called the pith. This layer is bitter, so when you want to zest a lemon, your goal is to get only the yellow part and not the white.
The zest carries all the essential oils that make lemons smell and taste so fresh. Unlike lemon juice, which adds acidity and tang, zest brings a concentrated citrus aroma. It’s what gives baked goods, marinades, or even cocktails that extra zing. Learn the zesting tips here!
No worries, there’s no single right tool for zesting. The best one depends on what texture you want and what you have at home, even without a zester. Here are your options:
This is the easiest and most popular method. It gives you fine, fluffy zest that mixes smoothly into batters or dressings.
This tool creates long, thin strips which are perfect for garnishes or infusing sugar, syrups, or cocktails.
It actually works well if you don’t own a microplane. Just make sure to hold the lemon gently and rotate it often.
If you don’t have the tools above, a vegetable peeler or paring knife works as a last resort option. They create larger strips of zest that you can chop finely with a knife afterward.
Have you prepared the tool? Ready to try it yourself? Here’s a simple guide you can follow at home:
Always start with a clean lemon. Rinse it under cool water and scrub off any wax or dirt. Dry it with a towel so the skin doesn’t slip while zesting. A dry lemon gives a cleaner grate.
If you’re using a microplane, place it at an angle over a bowl or cutting board. Hold the lemon firmly in one hand and gently rub it against the grater. Rotate the lemon as you go so you don’t scrape too deeply in one spot.
Now, how to zest a lemon if you’re using a peeler? First, slice off thin layers of yellow peel, then just chop them finely with a knife.
Tap the grater lightly to release the zest stuck on the back. Most recipes call for about one tablespoon of zest per medium lemon. Usually, that’s roughly what you’ll get from a single fruit.
For the best aroma, use the zest right away. But if you have leftovers, you can store it in an airtight container in the fridge for up to a week. You can even freeze it for smoothies or baking later.
Here are a few extra tips to make zesting smoother and safer:
Bonus: we also recommend washing and drying thoroughly before zesting to remove wax coatings or pesticide residues from the skin.
Also read: Health Benefits Drinking Lemon Water According to Science
Now that you know how to zest a lemon, it’s time to put that skill to use! Lemon zest is surprisingly versatile and here are some delicious ways to use it:
You can add zest to cakes, muffins, pancakes, or cookie dough for an instant citrus kick. Even a teaspoon can brighten the flavor of chocolate desserts or buttercream frosting.
Combine lemon zest with olive oil, garlic, and herbs for chicken or fish marinades. You can also whisk it into vinaigrettes to make salads more aromatic.
Try mixing a bit of zest into pasta, risotto, or roasted vegetables to make them taste fresh and lively. It cuts through heavy, creamy sauces and balances saltiness.
Long curls of zest look elegant in cocktails, lemonades, or sparkling water. You can also infuse zest into syrups for a natural lemon flavor.
Massage zest into sugar or salt to create lemon flavored versions. Store them in jars to make great edible gifts that can last weeks.
While learning how to zest a lemon may seem like a tiny kitchen task, it’s actually one that transforms your cooking. Try zesting your next lemon into sugar, tea, or yogurt. You’ll never look at lemons the same way again!
