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A knife or vegetable peeler will do the trick! Hold your lemon firmly in one hand, then starting from the top of the lemon, peel or slice a strip of the outermost skin. Work your way around the lemon, then slice or mince the peel into smaller pieces. A channel knife is a handy gadget that can create thin threads of zest or make a single thicker ribbon of peel. To zest: Hold the lemon in one hand and run the zester from top to bottom. To make a ribbon: Dig the channel-shaped blade into the lemon, then drag and rotate to create one long spiral.
Ree's Life. Food and Cooking. The Pioneer Woman Products. Type keyword s to search. Buff Strickland. This content is imported from Instagram. You may be able to find the same content in another format, or you may be able to find more information, at their web site. While the wax coating is technically safe to eat, you may still opt to de-wax them before zesting. Alternatively, you can buy organic citrus which are either not covered in wax at all or have an organic beeswax coating.
The two most common methods for zesting a lemon is to use either a microplane or a citrus zester. If you do not have a citrus zester laying around, there are a few other ways you can still get this flavorful ingredients. A microplane is a specific kitchen tool that is used to remove the brightly colored flesh from citrus.
Using this tool will give you longer strands of peel versus the smaller pieces produced by a microplane. Make sure you use one that has the small holes for grating cheese, and not the larger holes for shredded cheese. Fresh citrus zest can be stored in a small airtight container for up to 6 months in the freezer. Lemon Garlic Roasted Asparagus. Learn How to Zest a Lemon using five different methods with kitchen tools and utensils you already have on hand. From a microplane or citrus zester, to grating it with a cheese grater, it's so easy to get that fresh lemon zest for added flavor to your favorite recipes!
Move the lemon back and forth over the grates of the microplane , rotating it as you go. Pay close attention to the placement of your fingers. A microplane has very sharp edges and can easily cut you! Pull down to the other end, paying close attention not to cut into the fruit too deep.
You want to remove as little of the white part as possible. Cut off one end of the lemon. Optional: If you would like to have smaller pieces of peel, finely chop until your desired size is reached. Place the lemon cut-end down on a cutting board. Image on left above.
Or you can skip this step and just hold the lemon steady on a cutting board. Image on the right above. Carefully cut into the fruit at an angle and remove the bright, yellow peel, avoiding the white pith. Remove any white pith that remains. Notify me via e-mail if anyone answers my comment. Thank you for this, so helpful!! Reply 5 years ago. What a grate ha, ha idea!
I've found that old lemons, which have lost some of their firmness, are really hard to zest. Will try this. Here's one you didn't mention. Then use a 'bar spoon'? You should then be able to push the whole lemon body pulp, with pith on out of the remaining peel zest , which can then be sliced into twists or chopped fine for cooking, etc. Seems easier to me than getting all that stuff off a grater. Does that remove all of the white part of the peeling?
I have an inexpensive vegetable peeler I got at a big box store and use it to zest lemons all the time, I use to use a grater, but have gone to the peeler. I freeze the zest and juice and make lemon curd as I desire. I use a vegetable peeler, as a general rule. You must go shallow, but it is doable, if time consuming. I'm not fibbing and my veg peddler is inexpensive.
I use it to get the zest then I juliane it and chop. Veg peddlers DO work. I've done this "backward. This works well for making candied lemon peel, but I always feel like it's not finely enough grated for recipes that call for "zest.
Oranges, grapefruits, and other orange-like citrus zest MUCH easier with a vegetable peeler. Lemons and limes are definitely better to stick with the micro planer :. Our microplane will not touch the pith. The pith seems to be too soft to catch on the plane's sharp edges. Introduction: How to Zest a Lemon. By jessyratfink making jiggy hand embroidery Follow.
More by the author:. About: I'm a community manager here at instructables! I turn into a stitch witch at night. There are three good ways to zest any citrus fruit: a paring knife a zester a microplane or grater I've also heard of people using vegetable peelers, but I'm guessing you need a very fancy and very sharp peeler.
I have tried several times and been less than impressed. So I'm gonna say those people are fibbers. Each will give you entirely different results.
Using a paring knife is great for candied lemon or orange peels, using a grater or microplane is great for getting zest into baked goods, salad dressing or other cooking that requires tiny bits of zest, and using a zester is great for decorative zest.
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