
How to Zest A Lemon?
There are four ways to zest a lemon, and while they all achieve the same goal, they do so differently.
First, there’s the Y-shaped vegetable peeler (this one from Oxo is my favorite). Depending on how much pressure you apply, you might pick up some bitter white pith, but it’s still a highly efficient tool. You can use the zest as is or julienne or mince it to your desired size.
Second, the Microplane zester finely grates the zest into delicate, fluffy particles. This tool is particularly interesting because it increases the surface area of the zest, rupturing more of the tiny sacs that contain essential oils. As a result, you get a more intense citrus aroma from the same amount of zest compared to other tools—something to keep in mind when incorporating it into recipes.
The third and fourth tools are both found in OXO’s citrus peeler. It features two different zesting options: the top has four small holes that produce fine “threads” of zest, perfect for garnishing, while the single larger hole creates wide strips of zest.
Each tool offers a unique way to extract citrus zest, so the best choice depends on your needs—whether you want maximum aroma, efficiency, or an elegant finishing touch.