How to Zest a Lemon without a Zester

Not all kitchen tools are necessary and a zester is one of them. Learn How to Zest a Lemon without a Zester using these easy ways. Many of these tips use standard kitchen tools or utensils you probably already own.

Lemon zest on a silver spoon.

How to Get Lemon Zest

Add a burst of citrus flavor to your dishes by zesting a lemon. The zest of a lemon contains citrusy aromatic oils and a bright, tangy flavor that can elevate a wider variety of recipes from sweet to savory. It even adds to condiments such as Strawberry Compote.

But what if you don’t have a zester? Don’t worry, there are several easy ways to zest a lemon without a zester. None of the methods below require a zester, also known as a microplane, and all are easy to do. The techniques below will also work for zesting all types of citrus fruits.

If you’d rather not even bother with figuring out how to zest a lemon then try using a Lemon Zest Substitute and learn the difference between lemon zest vs lemon juice.

1. Use a Cheese Grater

The best way to zest a lemon without a lemon zester is to use a cheese grater. This is one tool that almost everyone has in their kitchen and it’s one that works great for zesting. Whether you have a handheld cheese grater or a box grater, both will work. If using a box grater choose the side with the smallest holes to replicate the same size zest you’d get using a microplane.

Using a cheese grater to zest a lemon.
  1. If using a box grater set it over a bowl or on top of a flat surface and place the lemon on the side with the smallest holes. With a handheld cheese grater just hold the lemon as if it were a wedge of cheese and grate it into a bowl or your dish.
  2. Drag the lemon down the side of the grater, making sure to watch your fingers, until the yellow rind of the skin is removed.
  3. Repeat this step all around the lemon until you’ve got the desired amount of zest.

2. With a Vegetable Peeler

No cheese grater or microplane? No, problem. Another way to zest a lemon without a zester is to use a vegetable peeler, also known as a potato peeler. This technique is the second best way to get the pungent and flavor zest that elevates so many recipes.

Zesting a lemon with a vegetable peeler.
  1. Place the peeler on one end of the fruit and pull it lengthwise toward the other end. You want to get as little of the white pith as possible and aim to get only the yellow rind.
  2. Work your way around the lemon until the peel is removed.
  3. Using a sharp knife cut the peel into small strips and then chop it into the zest making sure not to dice it too much. You want as little juice from the rind on the cutting board as possible to maintain the best flavor.

3. A Knife

This is a kitchen tool everyone has on hand so no matter how many or how few kitchen tools you have you’ll always be able to zest a lemon without a zester. The best knife to use is a sharp one but the best version is a pairing knife or a chef’s knife.

Using a knife to zest a lemon.
  1. Slice off one end of the lemon and place the flat side down on a cutting board.
  2. Cut into the yellow part of the lemon peel, but only as deep as the white pith (you don’t want to remove the white part). Similar to using the vegetable peeler slice the peel off from the top to the bottom.
  3. If any white pith remains remove it from the peel using the knife.
  4. Cut the peel into strips and chop the strips down into smaller pieces.

4. Use a Julienne Peeler

A julienne peeler is similar to a potato peeler but it has serrated teeth. You can use it to peel vegetables or to remove the peel off the sides of citrus fruits. It creates ribbon-like strands, which can easily be cut into smaller zest-like pieces.

Zesting a lemon using a julienne peeler.
  1. Hold the lemon in your hand and place the julienne peeler at the tip of one end of the lemon.
  2. Carefully drag the peeler down to the other end of the lemon making sure to not press too hard into the peel. You want to remove the yellow peel only and not the white pith.
  3. You can use the julienned lemon peel as is or chop it into smaller zest-sized pieces.

5. A Fork

Though this is not the easiest method it’s one that can work in a pinch. Any type of fork will do and this method will also require a little more muscle than the others.

Zesting a lemon using a fork.
  1. Hold the lemon with one hand and use the tines of a fork to gently scrape the surface of the lemon. As with the other methods, be careful not to include the pith.
  2. As with the other methods, be careful not to include the pith.

FAQS

How much zest in one lemon?

How much zest you get from one lemon depends on the size of the lemon. A medium-sized lemon will yield approximately 1 tablespoon of lemon zest.

How much dried lemon zest equals fresh?

When using dried lemon zest as a substitute for fresh zest in a recipe, you will want to use about 1/3 of the amount of fresh zest that is called for in the recipe. For example, if a recipe calls for 1 tablespoon of fresh lemon zest, you can use 1 teaspoon of dried lemon zest instead.

It’s important to note that dried lemon zest can have a slightly different flavor and aroma than fresh zest, so you may need to adjust the amount to taste. Also, keep in mind that the texture of dried zest can be different than fresh zest, which may affect the overall texture of your dish.

How to Store Lemon Zest

Lemon zest can be a great ingredient to have on hand for adding bright, citrus flavor to a variety of dishes. If you have leftover lemon zest, it’s important to store it properly to maintain its flavor and freshness. Here are a few methods for storing lemon zest:

  • In the refrigerator: Lemon zest can be stored in an airtight container or plastic bag in the refrigerator for up to 1 week. This is a good option if you plan on using the zest relatively soon.
  • In the freezer: Lemon zest can also be stored in the freezer for longer-term storage. To freeze lemon zest, spread it out in a thin layer on a piece of parchment paper or a silicone mat, then freeze it for a few hours until it is firm. Once the zest is frozen, transfer it to an airtight container or plastic bag and store it in the freezer for up to 6 months.
  • Dried: To dry lemon zest, spread it out in a single layer on a baking sheet and place it in a warm, dry location (such as an oven with the pilot light on) for 1-2 days until it is completely dry and brittle. Once the zest is dry, store it in an airtight container in a cool, dry place for up to 6 months.

Notes and Tips

  • Before you zest a lemon remove the wax coating. Non-organic lemons are often coated in a wax preservative that keeps the lemons fresher for longer. Pour hot water over the lemons and then scrub them with a vegetable brush.
  • Chop and dice the lemon peel carefully. When using the methods that require a knife to chop the lemon rind into zest be careful not to dice it up too small or too much. Over-cutting the peel will extract the juices and flavor from it.
  • When you zest a lemon using any of the tools listed above make sure to only get the yellow peel. The white pith is bitter and will alter the flavor. Cutting too deep can also result in extracting lemon juice.
  • When storing the lemon zest don’t forget to label the container. It’s important to label the container with the date that the zest was prepared so that you can keep track of its freshness.
Lemon zest on a silver spoon.

How to Zest a Lemon without a Zester

Not all kitchen tools are necessary and a zester is one of them. Learn How to Zest a Lemon without a Zester using these easy ways. Many of these tips use standard kitchen tools or utensils you probably already own.
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 Lemon
Calories: 31kcal
Author: Aimee Mars

Ingredients

  • Lemon

Instructions

Cheese Grater Instructions

  • If using a box grater set it over a bowl or on top of a flat surface and place the lemon on the side with the smallest holes. With a handheld cheese grater just hold the lemon as if it were a wedge of cheese and grate it into a bowl or your dish.
  • Drag the lemon down the side of the grater, making sure to watch your fingers, until the yellow rind of the skin is removed.
  • Repeat this step all around the lemon until you've got the desired amount of zest.

Zesting with a Vegetable Peeler

  • Place the peeler on one end of the fruit and pull it lengthwise toward the other end. You want to get as little of the white pith as possible and aim to get only the yellow rind.
  • Work your way around the lemon until the peel is removed.
  • Using a sharp knife cut the peel into small strips and then chop it into the zest making sure not to dice it too much. You want as little juice from the rind on the cutting board as possible to maintain the best flavor.

Zesting a Lemon Using a Knife

  • Slice off one end of the lemon and place the flat side down on a cutting board.
  • Cut into the yellow part of the lemon peel, but only as deep as the white pith (you don't want to remove the white part). Similar to using the vegetable peeler slice the peel off from the top to the bottom.
  • If any white pith remains remove it from the peel using the knife.
  • Cut the peel into strips and chop the strips down into smaller pieces.

Using a Julienne Peeler for Zesting

  • Hold the lemon in your hand and place the julienne peeler at the tip of one end of the lemon.
  • Carefully drag the peeler down to the other end of the lemon making sure to not press too hard into the peel. You want to remove the yellow peel only and not the white pith.
  • You can use the julienned lemon peel as is or chop it into smaller zest-sized pieces.

Zesting a Lemon with a Fork

  • Hold the lemon with one hand and use the tines of a fork to gently scrape the surface of the lemon.
  • As with the other methods, be careful not to include the pith.

Nutrition

Serving: 1serving | Calories: 31kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 149mg | Fiber: 3g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 57mg | Calcium: 28mg | Iron: 1mg
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About The Author

Aimee

I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.

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