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Step 1: Weapons of Choice. There are three good ways to zest any citrus fruit: a paring knife. a zester. a microplane or grater. I've also heard of people using vegetable peelers, but I'm guessing you need a very fancy and very sharp peeler. I have tried several times and been less than impressed.

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How to zest a lemon. Step 1: Wash the fresh lemon and pat dry with a paper towel. Step 2: Hold the lemon and zester over a bowl or cutting board. Step 3: Drag the yellow rind of the lemon across the blades lightly in short, even strokes. Step 4: Rotate the fruit constantly in all directions using a light touch.

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Using a microplane zester, hold the lemon firmly and gently scrape the zester across the peel. The sharp blades of the zester will extract fine, fragrant zest from the lemon, leaving behind the bitter pith. "My preferred method for zesting a lemon is using a fine microplane grater. This allows you to remove just the zest of the lemon without.

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Use the smallest holes on the box grater. Keep the box grater on a cutting board. Hold the lemon at the top of the grater and press the lemon in a downward direction against the grater. Make sure to rotate the lemon as you grate, to avoid grating the white pith layer. The zest will collect inside the grater.

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A sprinkle of lemon zest can go a long way toward making a dish pop. In so many lemon recipes, from tart to sweet, the lemon adds brightness and just the right touch of acidity.. In baking, lemon zest is what makes the best lemon desserts so irresistible, lending these dishes their essential pucker. And it's just as important to savory dishes like lemon-roasted vegetables.

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Position: Hold the lemon in one hand and the peeler in the other. Zest: Draw the peeler from the top to the bottom of the lemon in one swift motion, creating long, wide strips. As with the other methods, ensure that you are only removing the colored part of the skin and not the bitter white pith beneath.

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Lemon zest is the bright yellow, thinnest outer layer of a lemon. It imparts bright, citrusy flavor to sweet and savory dishes.

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Hold the lemon firmly in one hand on a cutting board and a knife in your dominant hand. Starting from the top of the fruit, cut into the skin and slowly remove the peel in strips working your way around the lemon with the knife. Watch out for the pith here; it can be easy to break into the lemon itself. After the lemon is fully peeled, slice or.

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Place the lemon on the side of the grater with the smallest holes. Move the lemon back and forth, similar to grating cheese, while rotating it to ensure even zesting. Be cautious of your fingers and grate only the outermost layer of the lemon. The zest will accumulate on the side of the grater.

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One medium-size lemon typically yields 1 Tbsp. lemon zest.Larger citrus fruits will give you slightly more zest (one medium orange yields about 2 Tbsp. orange zest), while smaller ones will yield.

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Zest lemon with a peeler. Beginning at the top of the lemon, use the peeler to cut into the skin and carefully remove the peel in strips. Finely chop the strips to make lemon zest. Zest Lemon with a microplane. Move the lemon back and forth over the grates of the microplane, rotating as you go.

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How To Make Lemon Zest. The following instructions are for zesting a lemon using a Microplane, box grater, and zester. Step 1. Clean Your Lemon. To start, clean one medium lemon thoroughly in or under running water to remove dust and dirt. Bonus points if you give it a gentle scrub with a vegetable brush.

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2. To zest a lemon with a vegetable peeler: Hold the lemon in one hand and the peeler in the other. Beginning at the top of the fruit and working your way around the lemon, use the peeler to cut into the skin and carefully remove the peel in thick, wide strips. Avoid going so deep as to remove the white pith. 3.

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Learn How to Zest a Lemon using five different methods with kitchen tools and utensils you already have on hand. From using a microplane or citrus zester, t.

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Preheat and prepare the pan: Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish, then line it with parchment paper. Allow two edges to extend outside the pan to allow for easy removal. Make the crust: Mix the flour, melted butter, powdered sugar, salt and vanilla extract in a bowl.