The zest of any citrus fruit is one of the yummiest things on earth to add to a dish, sweet or savory. Lemon zest incorporated in green beans, broccoli or any kind of pasta quickly transforms basic flavors into something bright and delectable. Fragrant lemon capellini, for example, is a gift from the weeknight culinary gods. And why stop at lemons? Grapefruit zest is great in cocktails. Lime zest is a terrific addition to noodle bowls. Orange zest is delicious in stir fry dishes, as well as hearty pan sauces for pork and chicken.
But harvesting zest can be a pain. Ever tried a box grater for the job? You end up with a matted mess of zest firmly planted in the grater’s tiny holes. Some cooks swear by microplanes, and while they’re perfect for hard cheeses, I find them only meh for zest. The rind is shaved too fine.
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The best tool for yielding citrus zest is what’s referred to as a zester. (Imagine that.) It’s a small tool with a row of tiny, sharpened rings at the top. Gently pull the zester along the surface of the citrus fruit, and you’re able to extract thin ribbons of zest neatly away from the bitter pith. It’s easy and efficient, and works well with zest-heavy dishes like this recipe for lemon pound cake. It does demand a little more physical hand strength, but you’ll love the result.
Many recipes require juice along with zest. If that’s the case, be sure to strip the zest from the whole fruit first, then slice it in half and juice away.
Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.