Lemon zest — shavings of the bright yellow, outermost portion of the rind — is extremely versatile, and a small sprinkle goes a long way in adding a pop of lemon flavor to a dish. 

Because the zest contains the essential oils from the peel, it provides even more intense bright flavors than the juice, without the lip-puckering sourness. Lemon zest can instantly punch up baked goods, yogurt, salad dressings, pasta, pan sauces, aiolis, and much more with a bright, zingy taste.

"The acid in lemon zest helps balance flavor in food, makes food taste more vibrant, and kickstarts saliva production in your mouth," says Jason Hawk, chef-instructor at the Institute of Culinary Education in New York City. "It can also balance sweet and salty flavors."

Before zesting a lemon, you'll need to wash it thoroughly. Some grocery store lemons come covered with a food-grade wax. It's not necessary to remove the wax, but if you wish to, you can dissolve it by pouring boiling water over the lemons and scrubbing them with a vegetable brush.

There are multiple tools you can use to zest a lemon — or any other citrus fruit. Below are detailed instructions on how to use each of them.

Quick tip: One medium-sized lemon will yield about 1 tablespoon of zest, according to Hawk.

Thanks to its ultra-fine blades, this specific type of handheld grater allows you to shave the lemon skin in much finer pieces than a traditional box grater. That's why the Microplane is Hawk's go-to tool for zesting a lemon.

To zest with a Microplane:

Important: Since a Microplane has very sharp edges, be careful not to place your fingers too close to this tool.

True to its name, this tool was made specifically to zest citrus fruits. A citrus zester yields slightly longer ribbons of peel than the Microplane, making it the ideal choice for decorating baked goods.

To zest with a citrus zester:

This common kitchen tool isn't just for grating cheese — it can also be used to zest citrus. However, Hawk notes that you'll need to use the side with the smallest holes, or the grater will typically cut too deep into the lemon and catch the pith.

To zest with a box grater:

This tool provides larger ribbons of zest, which are perfect for cocktail garnishes or for infusing lemon flavor into oils and syrups. You can also mince or julienne the peels of lemon zest more finely with a knife.

With a peeler, Hawk says you'll need to be extra careful not to apply too much pressure as you want to avoid the pith.

To zest with a vegetable peeler:

If you don't have any of the aforementioned tools handy, you can also use a paring knife to zest a lemon — but make sure it's sharp. 

To zest with a paring knife:

Quick tip: No matter which tool you use, keep in mind that you don't want to grate too deep into the lemon because the white pith just under the skin has a bitter taste.

Hawk recommends using up your lemon zest within 24 hours — after that, the zest can begin to dry out and degrade in flavor. 

If you decide to store some excess leftover zest, he advises refrigerating it in a zip-top plastic bag or small airtight container.

You can also cover the lemon in plastic wrap and store it in the refrigerator after it's been zested, but keep in mind that it will dry out more quickly since it no longer has its protective outermost peel to lock in the flavor and moisture. 

For this reason, Hawk says it's best to use a zested lemon within a day or two.

While a Microplane is the professional chef's preferred method for zesting a lemon, there are a variety of other tools that will work — including a citrus zester, vegetable peeler, box grater, and a knife. 

Each requires its own unique technique and is well suited to different kinds of recipes. While a Microplane and a grater can be used for smaller pieces of lemon zest, a vegetable peeler and a knife will provide larger slices of peel.

Always remember to avoid the pith when zesting, and try to use your zest and the lemon itself within a day or so for the best flavor.

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