How to Zest a Lemon 5 Easy Ways

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Learn how to zest a lemon with or without a zester so you can give your favorite recipes a citrusy punch.

A sprinkle of lemon zest can go a long way toward making a dish pop. In so many lemon recipes from tart to sweet, the lemon adds brightness and just the right touch of acidity.

In baking, lemon zest is what makes the best lemon desserts so irresistible, lending these dishes their essential pucker. And it’s just as important to savory dishes, like lemon-roasted vegetables.

But how do you capture the powerful flavor of citrus? We’ll walk you through five simple methods for how to zest a lemon, with or without a zester.

What Is Zest?

If you’re not familiar with using citrus in cooking, zest might be a new ingredient for you.

Zest is simply the outer peel of citrus fruit—be it lemon, orange, lime or grapefruit. It packs so much punch because it’s filled with the fruit’s potent natural oils. Pound for pound, the outer part of the peel has more flavor than lemon juice (though juice also plays an important role in many citrus-based dishes).

How to Use a Citrus Zester

Person using a tool to scrape the zest from several lemonsTaste of Home

Learn how to zest a lemon with the tool made specifically for the job. A citrus zester is designed to create narrow strips of the outer peel. Be careful to zest only the colorful outermost portion and none of the white pith, which can be bitter.

Once zested, you can chop the strips into fine pieces to stir into a recipe. Or, if you plan to use them as a garnish, leave the strips as is—strips of zest make great accents for our favorite mocktails.

How to Zest a Lemon with a Microplane

Person using a microplane to zest a lemonTaste of Home

A rasp, sometimes called by the brand name Microplane, is our Test Kitchen’s preferred method for getting superfine lemon zest.

To use, simply rub a washed and dried lemon over the plane, using light pressure and turning as you work. This tool produces the finest zest possible—perfect for stirring into lemon curd, custard or any batter or dough (lemon spritz cookies, anyone?).

How to Zest a Lemon without a Zester

Use a box grater

Person holding a lemon up against a graterTaste of Home

If you don’t have a citrus zester on hand, you can still get the lemon flavor you need. Just break out your box grater.

Use the fine holes or the sharp grater teeth to gently shave the zest from the lemon. Be sure to turn the fruit as you go to avoid getting any of the fibrous white pith.

Unlike the zester, this method provides small, fine pieces of zest, so there’s no need to chop afterward.

Use a vegetable peeler

Your everyday vegetable peeler can also be used to zest lemons. Use the blade to cut away the outer rind of the fruit. Larger strips of zest like this are ideal for garnishing cocktails, like a martini with a twist.

For finer pieces of zest, use a sharp knife to break down the peel.

Use a julienne peeler

Julienne peelers can also be used to zest lemons. These tools look very similar to a classic veggie peeler but instead of stripping away wide bits of the rind, julienne peelers peel away the skin of the fruit in strips.

Tools for Zesting Citrus

Lemon Zest Tips

How do you store lemon zest?

You can store lemon zest in the refrigerator in an airtight container for about a week.

It can also be stored in an airtight container or zip-top bag in the freezer for up to a year. When you’re ready to use, no need to defrost; just pop it into your lemon dessert batters.

And never let a lemon rind go to waste! If you’re planning on using just the juice, be sure to zest the peel into a container to use later.

How much zest does a lemon have?

The average lemon yields about 1 tablespoon of zest. Keep this in mind as you read recipes that call for these types of measures (but a little extra zest never hurt a dish—especially these lemon-basil recipes).

Can you substitute other ingredients for lemon zest?

Sometimes you swear you have a lemon in the crisper only to find the drawer bare. Don’t worry—there are lots of good substitutes for lemon zest. Zests from other citrus fruits are one option. You could also use a small amount of lemon extract or dried lemon peel. Lemon juice works in some recipes, but depending on what you’re making you may need to balance the tartness with a bit of sugar. Lemon juice also adds extra liquid you may not want when baking, so it’s best as a lemon zest substitute in recipes that already contain liquid, such as lemon curd.

Recipes That Use Lemon Zest

Popular Videos

Lisa Kaminski
Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.
Sue Stetzel
Sue has been working with Taste of Home since 2011. When she isn’t writing, she’s answering your burning cooking questions and working with our team of Community Cooks. She spends her free time cooking, crafting, and volunteering for various organizations in her home town.