Step 1

Rinse the fruits well, remove any stickers, and pat them dry. Then choose your zesting method.See the Notes below for how to remove wax.

Step 2

Hold the micropane grater in your non-dominant hand facing upwards and the fruit in your dominant hand.

Step 3

Firmly rub the lemon up and down the zester (or hand-held grater), slowly revolving the fruit as you go until all the zest is removed (leaving the white pith behind).Be careful while doing so to avoid accidentally zesting your finger skin! If you then want to remove the pit before using the lemon, use a sharp paring knife.

Step 4

Hold the fruit in your non-dominant hand and press the holes against one end of the lemon, firmly holding around the citrus zester.

Step 5

Push down into the skin and then pull the zester down the entire length of the lemon to remove strands of the peel.

Step 6

Repeat all the way around the lemon, making sure to only get the peel and not the pith.

Step 7

Hold the grater in your non-dominant hand at a 45-degree angle (I find this easier to control than having it flat against your cutting board).

Step 8

Then, using the other hand, press the lemon against the side with the smallest holes and rub it up and down, rotating it as you go until all the peel is removed (leaving the pith behind).To help release the zest that gets stuck in the grater, just tap it against the countertop to loosen it.

Step 9

Slice the very top and bottom of the lemon off.

Step 10

Using the vegetable peeler, start from where you've sliced and carefully drag it through to the other end of the lemon to remove a full strip. Try not to press it too deeply, so you only remove the lemon part without the pith.

Step 11

Repeat all the way around the fruit until all the peel is removed.

Step 12

If any pith is attached to the slices, use a small paring knife to carefully trim this away. You can then finely chop the strips to your size of choice.In terms of safety, it's best to hold the sides of the fruit and peel it away from you to avoid accidentally peeling any skin (which is double ouch when dealing with acidic ingredients!). If the peeler gets stuck at all, you can shimmy it side to side to help it cut through the peel.

Step 13

Slice a small amount of the top and bottom from the lemon.

Step 14

Place it upright on a chopping board and hold it in place in your non-dominant hand, using a small sharp paring knife with the other to slice downwards and remove strips of lemon peel, being careful to leave behind as much of the pith as possible.

Step 15

If there is some pith attached to any of the peel pieces, press them gently against your cutting board and use a small paring knife to slice away the pith carefully. You can then use the same knife to chop it into smaller pieces/strands to create the lemon zest.

Step 16

The best results will always come from freshly grated lemon zest. Fridge: It will last between 1-2 weeks but I don't recommend refrigerating it as it starts to dry out and lose those natural oils. It's better to freeze or dehydrate it.Freeze: You can do so in a small airtight container/jar/Ziplock bag, OR my preferred method is to portion it first. Place portions (tsp or Tbsp) of zest into an ice cube tray and press down to pack tightly. Then freeze until solid. Once solid, transfer to one of the above and freeze for up to 6 months. I recommend labeling the container, too. When you want to use it, simply allow it to thaw at room temperature (for just a few minutes) and enjoy!Dehydrating: Do so either spread out across a lined baking sheet at room temperature (best in dry climates, may take several days, toss once a day) or in a dehydrator/oven at a low temperature around 100ºF/38ºC (use the oven at its lowest temperature and slightly crack the door if necessary). It's ready when the pieces are brittle and snap. Transfer to an airtight container and store for up to a year. Use a teaspoon of dried zest per every tablespoon of fresh zest called for in a recipe.