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The green peel on the outside of a lemon often has a strong aroma and essential oils. Thus, lemon zest adds flavor to cocktails, desserts and countless other recipes. The easiest way to grate a lemon is a grater, while long pieces of lemon zest or twists to decorate a cocktail should be done with a traditional grater. However, with a little effort and practice, all you need is a sharp knife or vegetable peeler.
Steps
Using the Planer Tray or Planer
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Wash the lemons under cold running water. Rub the lemon gently with your hands to remove excess dirt or chemicals, even if you can’t see any stains with the naked eye. [1] X Research Source Pat dry with a clean towel to further clean the lemon and make it easier to peel.
Tilt the planer tray on the cutting board at a 45 degree angle. The slicer is a metal kitchen utensil that has a flat or curved surface with small holes all over the surface, used to help you get grated lemon zest without much effort.
- If you have a planer with different hole sizes, use the smallest size. It may not be a planer, but it can still be used for shaving.
Gently push the lemon over the surface of the grater. Place the lemon above the grate, near the base. Push the lemon gently through the grated holes. Doing so will slice the lemon zest into fine fibers that fall on a cutting board that you can collect after you’re done slicing.
- Notice that the blades are tilted to the same side. Push the lemon on the sharp edges of the hole to grate the peel, but if you push it in the opposite direction, it will not be able to grate. [2] X Research Source The sharp edges of the blade should be pointed up.
- If you are using a grater instead of a grater, grate the lemon zest gently to avoid touching the bitter white rind underneath.
Rotate the lemon to grate the remaining zest. Grate the top until the green skin is shaved off. When the bottom white skin is exposed, rotate the lemon to continue slicing in the same way.
- Be careful not to scrape the bitter white underneath.
Gather the shells and put them in a bowl. When you have grated all the lemons or have the required amount of zest, set the lemons aside for later use. Use a knife to scrape any remaining skin off the cutting board and place in a bowl, or directly into the dish you’re cooking as directed in the recipe.
- You don’t have to try to shave all the skins off. For example, the top of a lemon can be very difficult to grate.
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Wash the shaving tray immediately or leave in a warm place to dry. If you leave excess lemon peel to dry in the small holes of the grater, it will be difficult to wash off. Rinse under running water for an instant clean, scrub with a thick bristle brush. Alternatively, do not use water and place the blender near the stove or on a sunny windowsill. The heat there can dry out any sticky residues that are easy to wash off. [3] X Research Sources
Using the Traditional Lemon Peeler
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Wash and dry the lemon. Place the lemon under cold running water and rub gently. Then dry with a towel.
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Prepare a cutting board and a lemon peeler. A lemon peeler is a kitchen tool with a multitude of small blades or sharp holes to create long, twisted strands of lemon peel, perfect for garnish. In addition, you can also chop the lemon peel into small pieces to use in cooking.
- Some people refer to this as a “traditional lemon peeler”.
Drag the scraper along the surface of the lemon. If you want a peel to garnish cocktails or dishes, scrape off the white skin as well to keep the curls intact. [4] X Source of Research If you are using the peel for cooking, only the thin fibers of the green peel should be grated.
Rotate the lemon and repeat the same action. After you have grated the lemon peel and see the white rind appear, rotate the lemon to the ungrated parts. Continue dragging the grater over the lemon until you have the required number of peels for the recipe.
- The thickness of the lemon peel is more varied than other citrus fruits, so it is difficult to know how much peel a lemon will peel. If the recipe calls for “the zest of a lemon” without specifying the type of lemon, use about 2 tablespoons of the zest.
Finely chop lemon zest (optional). If you’re using the shell for decoration, skip this step. If you use them for cooking, use a sharp knife to cut them into small pieces.
Use a Vegetable Slicer or a Vegetable Slicer
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Only use this method when you do not have other tools. If you don’t have a grater or a lemon peeler, a vegetable peeler or vegetable peeler will come in handy. You should not use this method if you want evenly curved slices or perfect lemon zest.
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Wash and dry the lemon. Place the lemon under cold running water and rub the stains with your fingers. Then dry with a clean towel..
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Place the lemon on the cutting board and hold the lemon with your non-dominant hand. Place the cutting board on a firm surface. Place the lemon on the cutting board and hold it close to the edge of the cutting board.
- If you are right-handed, hold the lemon with your left hand. If you are left-handed, hold the lemon with your right hand.
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Fix the planer or vegetable peeler. Hold the shaver or knife over the top of the lemon with the blade facing you. Don’t try to put the knife away from you, as you will lose control of the lemon peel and risk cutting your hand.
Grate the lemon carefully. Pull the shaver or knife towards you, pressing the knife gently into the lemon zest. It is best to only grate the green part, not the white part. However, press the knife deeper into the white shell if it helps to hold the knife firmly and in place.
Scrape off the white part of the skin unless the peel is only used for decoration. Use a vegetable peeler or any small sharp knife to scrape off the white skin or the flesh of the lemon under the grated green skin. This is highly recommended if you use lemon zest in recipes because the white peel causes a bitter taste. However, if you use the shell to garnish a glass or in a cocktail, you do not need to do this.
Slice the lemon zest into small pieces (optional). Use the same knife to finely chop the lemon zest. Now the lemon peel is ready to be used. For leftover lemons, wrap them in cling film and refrigerate for later use.
Advice
- If the lemon is too soft to peel, put the lemon in the freezer for about 2 minutes to harden. [5] X Research Sources
- It is best to choose lemon peels that are light in color and have a strong aroma when scratched on the peel. Thin-skinned lemons like orange-leaf lemons can be difficult to grate. [6] X Research Source
- If you don’t want to have to wash the grater, you can try placing a layer of plastic or parchment paper between the microplane and the lemon as you grate. [7] X Research Sources However, this can cause the plastic or paper to tear, so use good materials.
- If you are using both lemon zest and lemon juice, grate the zest before squeezing the juice.
- You can put the peeled lemons in the fridge and squeeze the juice later. Cover the lemons with cling film to keep them from drying out.
Things you need
- Chopping board
- Bowl
- Planing tray “or”
- “or” lemon peeler
- Vegetable grater or
- Vegetable peeler knife
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 7 references cited in this article that you can view at the bottom of the page.
This article has been viewed 10,135 times.
The green peel on the outside of a lemon often has a strong aroma and essential oils. Thus, lemon zest adds flavor to cocktails, desserts and countless other recipes. The easiest way to grate a lemon is a grater, while long pieces of lemon zest or twists to garnish a cocktail should be done with a traditional grater. However, with a little effort and practice, all you need is a sharp knife or vegetable peeler.
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