Best way to zest a lemon
I've used the smallest side of my box grater but find more of the zest clings to the grater than goes into the dish. I've also used a flat hand grater with a bit more success. Does anyone have a better way to zest a lemon?
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If you want a more assertive, more noticeable presence of the zest, then using the swivel veggie peeler to take off the colored layer, then mincing or juilienning by hand is the way to go. Or, if you want a "twist" for a delightful adult beverage (not that *I* indulge.....just sayin'.....;-)
For a background note, and zest that will "disappear" into the background and leave just the flavor, like in a dressing or a sauce, then the Microplane will give you mounds of fluffy, beautiful yumminess.
I have all 3, and use them all regularly.
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