You use a lemon grater by twisting the lemon and using long strokes to remove the zest.
Here's a more detailed explanation:
-
Choose your grater: There are several types of graters you can use for lemon zest, including:
- Microplane grater: This is a long, narrow grater with very sharp blades, ideal for creating fine zest.
- Zester: This tool has a series of small, sharp holes that create long, thin strips of zest.
- Box grater: The side with the smallest holes can be used, but it's more prone to grating the bitter white pith along with the zest.
-
Wash and dry the lemon: Thoroughly wash the lemon to remove any dirt or residue. Dry it well, as this will make it easier to grip.
-
Grip the grater: Hold the grater firmly in one hand and the lemon in the other.
-
Grate the zest:
- For a microplane or box grater: Hold the lemon against the grater and use long, even strokes. Twist the lemon slightly with each stroke to avoid grating too deeply and reaching the bitter white pith (the albedo) underneath the colored zest.
- For a zester: Draw the zester down the lemon, applying gentle pressure.
-
Avoid the pith: The key to good lemon zest is to only grate the outer, colored layer of the peel. The white pith is bitter and can ruin the flavor of your dish. Rotate the lemon frequently to avoid grating into it.
-
Collect the zest: As you grate, the zest will accumulate on the back of the grater or fall onto your work surface. Use a spoon or your fingers to collect the zest and add it to your recipe.
-
Store any leftover lemon: If you're not using the whole lemon, wrap the remaining portion tightly in plastic wrap and store it in the refrigerator.
