If you need minced lemon zest, a sharp box grater can work well. It takes a bit of practice to get the knack of shaving the zest without taking any of the pith. If you’ve never tried this method before, practice on a lemon or two before you actually need lemon zest for a recipe. Finally, use a chef’s knife to mince or slice the zest. Then use steady pressure to peel thin strips from top to bottom. With a sharp vegetable peeler, you can carefully shave the zest from a lemon in long strips.
How to Zest a Lemon: Use a Vegetable Peeler You may see it used as a garnish on sweet treats or in cocktails. Lemon zest may be candied to add sweetness, but it's most often used as-is - in strips, minced, or grated. Some recipes call for long strips of lemon zest, while others use minced or grated lemon zest. The trick of how to zest a lemon is in the challenge of separating the tasty zest from the bitter white pith that lies beneath. Lemon oils are concentrated in the peel, with powerful lemon flavor you won’t find in lemon juice. Lemon zest is the bright yellow outer layer of the peel. Check out our recommendations for techniques and tools to help you take advantage of this burst of fresh flavor. Not sure how to zest a lemon? We can help. Don't miss out on this source of fresh citrus flavor that goes well in both sweet and savory recipes. From dinner to dessert, lemon zest will add zing to your dishes. If you're only using the juice from lemons, you're neglecting all the lemony goodness in the zest.
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