We often call for finely grated lemon zest in our recipes. The small holes on-a box grater work well enough for zesting lemons, but we usually use a Microplane rasp because it gets off more of-the zest while leaving behind more of the bitter white pith. When measuring zest, you should pack it lightly—just enough to get it-into the measuring spoon. Don’t pack it hard unless the-recipe says you should.
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