Cooking technique: Zesting a lemon

Lemon zest is often called for in recipes. It also looks pretty sprinkled on top of dishes. Zesting a lemon is very simple. Any grater with small holes can be used, but a lemon zester or microplane grater (as pictured) will make the job much easier. A microplane grater can also be used for grating fresh spices such as nutmeg. Most sell for between $10 and $20 and are a good addition to the kitchen.

Method for peeled zest:

   1. Using a paring knife or vegetable peeler, remove the yellow flesh of the lemon from the white pith underneath
   2. Cut into strips or cut as the recipe dictates

Method for grated zest:

   1. Scrape the lemon against the grater
   2. Be sure not to press too hard- you only want to bright yellow flesh of the lemon, not the white pith underneath
   3. Continue zesting until all the yellow flesh has been removed or until you have enough for your recipe

Suggested uses:

Grated zest is delicious over yogurt or sprinkled on the top of a vanilla cupcake. Lemon zest strips add flavor to mulled cider.




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Adding lemon zest in your dishes brings a refreshing taste. Just scrape the yellow part of the lemon because the white part is bitter.
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