Our ancestors had to struggle to open the lemon peel because they were only helped by a stone knife. Today, there are many kitchen tools that can help with this effortlessly, including a carpenter's tool that chefs have accidentally repurposed, the microplane. You can also use a grater or vegetable peeler, or you can take a paring knife and learn to use it like our grandfathers in the wilderness.
Step
Method 1 of 4: Grate with a Microplane or Grate
Step 1. Rinse the lemons
Cleaning the fruit is very important, especially if you intend to use the skin. Scrub vigorously with your fingers or a clean sponge with hot, soapy water.
Step 2. Prepare the tools on the cutting board
The microplane produces the smoothest grater and is perfect for cooking and baking cakes. If you don't have one, use the smallest hole on a regular grater. Position as follows:
- Microplane or flat grater: Hold the handle closest to you, with the tip of the set at a 45-degree angle to the cutting board. If it doesn't stabilize, grate over the bowl with the grater against the walls of the bowl.
- Box grater: Lay flat on a cutting board, with the smoothest side facing the hand holding the lemon. Press the handle so it doesn't slip.
Step 3. Grate only the yellow skin
You just need to peel off the yellow rind of the lemon, and avoid the white part behind it (called pith) which is bitter. Many graters can cut this section in one fell swoop. Do it gently if you are not using a microplane.
The grater will only grate in one direction. A microplane can grate back and forth, but it's usually easier to grate down, then remove the lemon before grating it again from the top of the grate
Step 4. Twist the lemon and repeat
Once the white pith is visible, twist the lemon and grate the next part of the skin. Repeat until most of the lemon zest is grated, or until you have enough grated lemon zest for the recipe.
You don't have to grate from end to end to get the whole lemon peel
Method 2 of 4: Grate with Zester Cocktail
Step 1. Use a traditional zester (skin scraper) for spiral cocktail decoration
The original "Zester" looked like a small claw with lead serrations or sharp holes. This tool produces a thin sheet of lemon peel as a drink garnish.
- When a recipe calls for a zest, it means finely chopped or grated lemon rind. A tool can be used, but then the lemon peel must be finely chopped.
- Traditional lemon spirals are actually easier to make with a vegetable peeler, according to the guide below.
Step 2. Wash the lemons
Rub the surface of the lemon with hot soapy water. Use unprocessed, non-waxed lemons, if possible. These candles are usually harmless (and their use is regulated in the US and Europe), but they can affect the taste of the drink.
Step 3. Run the zester along the lemon to get a long sheet
Press the zester serrations against the lemon peel and slide it along the fruit. Twist the lemon while cutting for a prettier and longer skin.
Method 3 of 4: Grate with Vegetable Peel
Step 1. Wash the lemons
As usual, wash the fruit completely with soapy water. You will be eating this skin so you don't leave any pests or pesticides behind.
Step 2. Grate the lemon zest for the recipe
This tool isn't ideal if you want to make a lemon grater for a recipe, but it's better than nothing. Slide the vegetable peeler and slowly and gently over the surface of the lemon peel. Try to keep the pith involved as little as possible. Once the lemon peel has been peeled, you can finely chop it for use in recipes.
The taste of this grater will not be as strong as the grated skin, especially the microplane grated. You might want to make more to compensate for this, but remember that the lemon peel will also become more visible and less attractive
Step 3. Make a lemon twist for a cocktail drink
Peel off the short, wide strips of lemon rind, according to the directions above. Hold the sheet with the skin side down, over the drink glass, then twist it with your thumb and forefinger to squeeze the oil into the drink. Rub the lemon zest on the rim of the glass for added flavor, then dip it into the drink.
Bitter white pith will be more pronounced in cocktails. The underside of the sheet should have some pores where the lemon yellow peel can be seen. If you see a thick white layer, gently scrape it off the skin with a paring knife
Method 4 of 4: Grate with a Paring Knife
Step 1. Choose a small, sharp paring knife
A paring knife may be the hardest tool for peeling lemon peels, but it still has its benefits. You don't have to fill the kitchen with tools that you only use occasionally, and a sharp knife will produce clean, dry cuts, compared to the wet, sticky lumps other tools produce. Keep reading to learn the technique.
Step 2. Cut both ends of a clean lemon
After washing the lemons, cut off the two tapered ends. Lay the lemon flat on the surface of the cutting board.
Step 3. Slice a thin sheet of skin
Cut the lemon peel from the side of the fruit, just where it meets the white pith. It's usually easier if you start near the center of the lemon, where it sticks out.
Step 4. Remove the white pith
Hold a flat sheet on the cutting board with one hand, with the yellow side facing down. Press the blade of the knife flat against the sheet, with the blade facing away from your hand. Scrape the top of the sheet at a slight angle, to remove most of the white pith.
Step 5. Perform Julienne on lemon peel sheets
That is, you need to "cut the lemon zest into thin slices." To avoid injuring your hands, hold the lemon peel still with your hands, with your fingers clenched into a "claw" position. In this position, your knuckles are closer to the knife than your fingers. As long as you keep the sharp edge of the knife below the level of your knuckles, it is unlikely that the blade will injure your fingers, even when slipping.
Step 6. Dice the lemon rind
Gather the thin sheets of lemon peel together, then rotate them 90 degrees. Cut the other side using the same technique as above. Try to grate the lemon peel as small as possible.
