Lemon is a common ingredient in a HelloFresh recipe, but not all of it is used. That means you could be throwing away some of its best flavours, especially if you’re not zesting the skin. It’s easy to ignore a recipe's instruction to zest a lemon when you don’t have the right tools. Fortunately, the following kitchen hacks will show you how to zest a lemon, mess-free and with or without fancy gadgets.
How to zest a lemon in the kitchen
If you already own a lemon zester but rarely use it—even for lemon recipes—here’s how to get started. Hold the lemon in your non-dominant hand and use your stronger hand to grip the zester.
Gently drag the zester down the skin, working from top to bottom, and rotate the lemon to target fresh areas. There’s no need to get every last bit—zest over a bowl and collect the flavour-packed bits as they fall.
How to zest a lemon without a zester
Don’t own a zester? A cheese grater will do the trick. Most box graters have a fine side that's often overlooked when grating cheese, but it’s perfect for zesting citrus.
Hold the grater over a plate or shallow bowl and rub the lemon skin across the fine holes, moving it back and forth. As soon as you reach the pith (white, spongy inner layer), rotate the fruit. This method also works for sticky sesame lemon chicken, where lemon zest can elevate the flavour of your marinade.
How to zest a lemon without a grater
You can also zest a lemon using a vegetable peeler or paring knife. Peel off just the yellow skin, avoiding the bitter pith. If some white part comes off, use a teaspoon to scrape it away.
You won’t get a fine zest right away, but you can mince the peel with a knife or blitz it in a food processor. This technique is great for desserts like lemon drizzle cake and lemon curd, where the texture still matters.
How to zest a lime
Wondering if the same tips apply to other citrus fruit? They do! Limes zest in exactly the same way as lemons, but their skin is thinner. Be careful not to zest too deeply—it’s easy to hit the pith. Limes also work beautifully in sweet treats like tangy lemon and ricotta bars, which combine citrus zing with creamy textures.
When is zesting a lemon a good idea?
Lemon zest can enhance both sweet and savoury dishes. In lemony crumbed chicken with sweet potato wedges, the zest brightens the entire dish. In other cases, like popular oregano crumbed chicken or lemon oregano chicken, the lemon zest boosts both the protein and the side dishes.
Zest also adds depth to fish dishes such as double crumbed basa and elevates sweet desserts, like curd, tarts and drizzle cakes, with just a small amount of zest. Whether you're cooking mains or baking, it’s a small touch that packs a punch.
How to zest a lemon FAQ
Is there a way to zest a lemon without a zester?
Yes, use a paring knife or vegetable peeler to remove the peel, then chop it finely or blend it. It’s a simple workaround that works in most kitchen setups.
Can I zest a lemon with a cheese grater?
Absolutely. Use the fine holes on a box grater—those not typically used for cheese—to collect the zest. Avoid the thicker holes, which will create chunks rather than fine pieces.
Is lemon zest just grated lemon peel?
Not exactly. Lemon zest is only the yellow part of the peel. The white pith underneath is bitter and should be avoided. Zest contains fragrant oils that deliver a more intense citrus flavour than juice alone.
Should you zest or squeeze a lemon first?
Zest first. A whole lemon is firmer and easier to grip, making it easier to rub across a zester. After that, you can juice it with no mess or waste.
Do you need to wash lemons before zesting?
Yes. Always wash your lemons to remove any dirt, wax or pesticides, especially since you’re consuming the skin. A quick rinse and pat dry is usually enough to prep your fruit for zesting.