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Step 4: microplane or grater

This one is the easiest! Lightly graze the skin of the fruit, moving either in stripes or in a circular motion to take as much zest off as possible. If you go crazy and disorderly, you'll be left with lots of good patches of skin surrounded by white pith.

Make sure to avoid already zested areas - you'll take off the pith instead and it can be bitter. :)

If you're wanting to add the zest to cooking or baking, do the zesting right over the bowl or pot it'll be going in to! It's easier and you'll get more yummy oils that way.
<p>I use a grater for zesting straight into cooking - then use whatever is cooking (be it cake dough, or pancake mix etc., ) to &quot;rinse&quot; the grater - always want to get the most of the citrus oil to go into the cooking! </p>
<p>Funny, I used a peeler today and it worked flawlessly on some regular and Meyer lemons. If I do it again, I'll get proof for you :p</p>
<p>Thanks for sharing this. How long can the zest be stored in fridge, and can it be frozen?</p>
<p>I'm not sure how long fresh zest can be kept in the fridge -- I would guess a couple of days. I freeze whole lemons and oranges in a resealable plastic bag. I just grab one and use what I need and throw it back in the freezer. After I've used all the zest I use the fruit in smoothies (half a lemon in a green smoothie is amazing!), tea, or lemonade.</p>
<p>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.</p>
<p>Here's one you didn't mention. As a bartender / waiter years ago, I made 'twists' of lemon peel as a regular duty, prepping the garnishes for drinks. Cut both ends off a fresh lemon, a bit into the pulp, so you can see the cross-section of zest / pith / &amp; pulp on each end. Then use a 'bar spoon' (? it works with any spoon, sharper edges are better) to carve out the pulp, including as much pith as you can get, by shoving the spoon along the inside edge of the zest all the way around. 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.</p>
<p>Does that remove all of the white part of the peeling? The zest (the colored outer most skin *only*) has none of the white(pith) in it.</p>
Just a little to start. Going right into the freezer.
<p>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.</p>
<p>I make my own Lemoncello, which requires you to zest 15+ lemons without any pith. I use a vegetable peeler, as a general rule. You must go shallow, but it is doable, if time consuming.</p>
<p>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</p>
I love your photos, on all of your Instructables.
I've done this &quot;backward.&quot; Peel the lemon (pith and all.) Then, starting from the backside, cut/scrape off the pith to leave nothing but the zest. This works well for making candied lemon peel, but I always feel like it's not finely enough grated for recipes that call for &quot;zest.&quot; <br>
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.

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