Frederic Melton
Lemon zest is a great way to add a pop of colour and flavour to any dish without adding too much acid. It is the bright yellow outer layer of the citrus fruit called the rind. The zest contains essential oils and has a more intense lemon flavour than the juice. Lemon zest can be used to add flavour to butter, which can then be brushed onto steaks, seafood, and roast vegetables. It can also be used to make lemon curd or added to pancake batter to make lemon pancakes. If you don't have a zester, you can use a cheese grater to obtain lemon zest.
| Characteristics | Values |
|---|---|
| Type of grater | Cheese grater with the finest grating surface |
| Grater holes | Smallest holes |
| Grater placement | Hold the grater at an angle |
| Lemon placement | Hold the lemon directly over a bowl or dish |
| Grating motion | Move the lemon back and forth over the grater, rotating the lemon as you go |
| Zest collection | Use baking paper to collect the zest |
| Zest storage | Store in the fridge for a day, freeze for up to 3-6 months, or dry it out for up to 2 years |
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What You'll Learn
Choose a grater with small holes to avoid the bitter pith
Lemon zest is the bright yellow outer layer of a lemon, also known as the rind. It contains essential oils and has an intense lemon flavour. The outermost layer of citrus fruits has natural oils that are packed with the highest concentration of flavour. Lemon zest is a great way to add a pop of flavour to any dish without adding too much acid.
If you are using a cheese grater to get lemon zest, it is important to choose a grater with small holes to avoid the bitter pith. The pith is the layer of white flesh that lies directly beneath the yellow zest. It is very bitter and is used differently than zest in cooking.
When zesting a lemon with a cheese grater, hold the grater firmly in one hand and the lemon in the other. Move the lemon back and forth over the grates, rotating the fruit as you go. Only grate the yellow part of the lemon, and be careful not to grate the bitter white pith.
You can also use baking paper with your cheese grater to make the process easier and less messy. First, find the finest grating surface on your grater. Cover that side of the grater with baking paper, making sure the paper is large enough to wrap around the grater and hold it in place with your other hand. Hold the grater at an angle and firmly grate the lemon over the paper, turning often to zest only the yellow skin and not the bitter white pith. The zest will collect on the surface of the paper, which can then be easily scraped off and used as needed.
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Hold the grater over a bowl and the lemon in your other hand
When using a cheese grater to zest a lemon, hold the grater over a bowl with your non-dominant hand. This will allow the zest to fall into the bowl as you grate, making it easy to collect and use. It is important to use a bowl that is large enough to catch the zest and to hold the grater steady while you are zesting.
While holding the grater in one hand, grab the lemon with your other hand. Make sure the lemon is firm and scrubbed clean, as this will make it easier to grate and ensure you are only consuming the outermost layer of the fruit. The outermost layer of the lemon, or the peel, has natural oils that are packed with the highest concentration of flavour.
Position the lemon so that it is directly over the grater. This will help ensure that the zest falls into the bowl as you grate. Hold the lemon with your fingers wrapped around it and apply light pressure to the grater. Be careful not to apply too much pressure, as this may result in grating the bitter white pith of the lemon along with the zest.
As you grate, move the lemon back and forth over the smallest holes of the grater, rotating the fruit as you go. This will help you to get an even amount of zest from all sides of the lemon and avoid grating the pith. The pith is the white layer of the lemon directly under the yellow zest and has a bitter taste.
By following these steps, you can effectively use a cheese grater to obtain lemon zest, adding a pop of flavour and colour to your dishes.
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Move the lemon back and forth over the grater, rotating as you go
When zesting a lemon with a cheese grater, it's important to use the finest grating surface, as the large holes you would usually use for grating cheddar will result in zest that includes the bitter pith.
Hold the grater in one hand and the lemon in the other, with the lemon positioned over a bowl or dish to catch the zest. Move the lemon back and forth over the grater, rotating as you go to avoid over-grating any one area. You should only grate the outermost layer of the lemon, the yellow rind, as the white pith beneath is bitter.
To maximise the amount of zest you can collect, rotate the lemon as you move it back and forth, exposing as much of the rind as possible to the grater. This will help you get the most zest from each lemon.
The cheese grater method can be messier than other methods, and it can be difficult to remove the zest from the teeth of the grater. One way to avoid this is to cover the grating surface with baking paper, which will collect the zest and can then be easily removed.
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Remove any zest stuck to the bottom of the grater
Lemon zest is known to stick to the bottom of the grater. To remove it, you can try tapping the grater firmly against a surface, which should cause the zest to fall off in a clump. If this doesn't work, you can try using your finger or a spatula to scrape the zest off.
To avoid zest sticking to the grater, you can try using plastic wrap or waxed paper between the grater and the lemon. You can also try using a Microplane grater, which is known to be more effective at zesting than a traditional grater.
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Wash the lemon before zesting and avoid the white pith
It is important to wash the lemon before zesting to remove any surface wax, dirt, or bacteria. Washing the lemon with diluted dishwashing detergent and then rinsing it thoroughly is a common practice, especially if the lemon will be used in drinks. Alternatively, gently scrubbing the lemon with a wet brush and baking soda can help remove any contaminants. Baking soda is a gentle abrasive that is also antibacterial.
When zesting a lemon with a cheese grater, it is essential to avoid the white pith, the bitter white portion of the peel under the zest. The pith has a bitter taste and is not suitable for consumption. To avoid including the pith when using a cheese grater, choose a grater with smaller holes, and apply less pressure than you would when grating lemon peels. Rotate the lemon as you grate it, and stop once you reach the white pith.
Specialized tools like microplanes or zesters are designed to separate the flavorful zest from the bitter pith, but a cheese grater can also be used effectively by following the above instructions. The zest is the outermost, bright yellow layer of the lemon peel, packed with natural oils and an intense lemon flavor. It is a versatile ingredient that can add a burst of flavor and color to dishes and drinks.
Fresh zest can be stored in the fridge for about a day or frozen for up to six months. For longer-term storage, zest can be dried on a lined baking sheet and stored in an airtight container for up to two years.
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