How to make a lemon zest?

Bringing an acidulous dash to cakes, pastries and many other recipes, citrus fruit peels flavour all dishes. Made with the fruit rind, zest can be candied, blanched or directly added.

Peeling a lemon, an orange or a grapefruit is common in so many recipes. Whether they're used for main course or dessert, do not trust the appearances: the taste of citrus fruit is highly concentrated and a few peels are enough to flavour a whole cake.

Peeling a citrus fruit means removing its rind without the white layer that's underneath. This one is really bitter and unpleasant in the mouth. A zest can be done using a peeler or a zester.

How To Zest A Lemon By Gordon Ramsay


  • A grater

Keys steps:

  1. Use the fine zester face of the grater.
  2. Place the grater on a plate.
  3. Make long strokes with the lemon along the grater.
  4. Rotate the lemon around every time you go back to the top of the grater.

How To Zest Citrus (4 ways)

In this video, you'll see 4 different ways to make lemon zest.

  1. The first one is using a zester. You just draw it across the skin of the citrus fruit.
  2. You can also use a regular small grater and run the lemon over it.
  3. The third one shows a tool that looks like a grater, but sharper.
  4. Then comes the multi-task tool: the vegetable peeler.

You'll also learn how to freeze the zest and a few other tricks.

Jacques Pépin: How to Make Candied Orange Peels

Tools and ingredients:

  • Vegetable peeler
  • Wooden spoon
  • Saucepan
  • Oranges
  • Sugar
  • Water

Keys steps:

  1. Use the peeler to make large strips of orange zest.
  2. Put them in a saucepan filled with cold water.
  3. Bring to a boil, remove from the heat, rinse the zest and repeat once (or twice, depending on the thickness of the zest).
  4. After blanching, put the zest and the water in a little saucepan and add some sugar.
  5. Gently cook until crystallisation.
  6. Dip the zest in sugar, let dry and store in plastic box.

This article to learn how to make a lemon zest was written by Cécile Lessard

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