Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Lemon Zesting and Juicing Tips

Photos: Scott Phillips
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Getting the most zest

Thick-skinned lemons, which tend to have pebbly-textured skin, are easiest to zest.

Before zesting, scrub the lemon’s skin well to remove any residues (a soak in warm water can help remove any wax coating)

Remove just the thin yellow layer of rind, not the white pith below, which will add bitter flavors to your food.

The lemon’s volatile oils are strongest just after zesting, so remove the zest just before you use it. But if you’re using both the zest and the juice, zest the lemon before juicing it.

Finely grated zest releases more flavor than larger strips.

A rasp-style grater is the ideal tool for finely grated zest (right). It’s easy to use, and it gives you the most zest.
Finely grated zest releases more flavor than larger strips.

A channel zester gives you long, skinny strips of zest.
For slightly thicker strips, ideal for garnishes or candying, try a channel knife.

Getting the most juice

The juiciest lemons tend to be those with thin skins. If the lemon skin is smooth rather than textured, that’s a tip-off that the skin is thin. And small to medium-size lemons are generally thinner skinned than large one

If you squeeze the fruit using only your hands, first roll the lemon on the counter and then microwave for 30 seconds. You’ll get more juice.

For juicing more than one lemon, a hand-held tool like a juicer or reamer is more efficient.

Don’t waste a drop: extra juice freezes well for up to 3 months.

How much zest and juice?

This chart is a guideline to how much zest and juice you can expect to get from common citrus fruits.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks