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How to pare a lemon?

Published in Cooking Techniques 2 mins read

Paring a lemon typically refers to removing just the outer layer of the skin (the zest), avoiding the bitter white pith underneath. Here's how to do it:

Using a Zester:

  1. Hold the lemon firmly: Securely grip the lemon in one hand.

  2. Apply the zester: Hold the zester in your other hand and position it against the lemon's surface.

  3. Pull the zester: Draw the zester towards you, applying gentle pressure to scrape off the zest. Avoid pressing too hard, which will include the bitter white pith.

  4. Rotate the lemon: Continue zesting, rotating the lemon as you go, until you've removed the desired amount of zest. Aim to only remove the colored outer layer.

  5. Avoid the pith: Stop zesting when you start to see the white pith layer exposed.

Key Considerations:

  • Purpose: Are you trying to get zest for baking or cooking, or are you trying to remove larger pieces of the peel for candying or infusing liquids? The method will vary slightly depending on your goal.
  • Bitterness: The white pith beneath the colored zest is very bitter, so it's crucial to avoid including it.
  • Alternatives: If you don't have a zester, you can use a vegetable peeler to remove strips of the peel, and then use a knife to carefully trim away any attached pith.