I used to take my sweet time zesting lemons. I'd skate the Microplane around the surface, leisurely and randomly, either letting the zest collect in the shoot or watching it rain gently into the bowl of batter. I had all the time in the world.
But then I started spending part of each week in a professional pastry kitchen, where I zest upwards of 20 lemons in a row during every shift. One day, as I was humming along, a more experienced pastry cook asked if I'd like to learn the efficient way to get the job done. Yes!, I shouted, knowing that watching me zest my lemons must have been, to her, as frustrating as walking behind someone moving at a glacial pace through Times Square.
To make a lemon (or lime) completely bald in as few strokes as possible, the key is to shift the angle of the fruit as you drag it—forcefully—from the bottom to the top of the Microplane:
The motion was, for me, awkward at first. You need to get a great grip on the lemon and apply a surprising amount of force against the Microplane. You'll also want to drag the fruit in as fluid a motion as possible—stopping and starting makes the process more difficult (and more risky). Because your fingers are coming in close proximity to the Microplane, I'd recommend wearing kitchen gloves when you're first learning.
If I only have to zest a couple lemons for a cake or a salad dressing, I'll still take my time. But if I'm baking or cooking on a large scale—or I want to prove my kitchen chops—you can be sure I'll challenge anyone in the area to a high-speed Zest-Off. (And, pssst, I'll win!)
Is this the way you've always zested lemons? Or do you have an even more efficient technique to share? Lay it on us in the comments below.