Zesting Lemons Without a Zester

What is Lemon Zest?

  • Lemon zest is thin strips of the colored outside peel of a lemon. Some recipes call this grated lemon peel.
  • Lemon Zester is a kitchen tool which takes off the lemon peel in thin strips when you pull it along to top of the lemon. A zester is sometimes called a microplaner.
  • Lemon peel includes the white part of the rind. Lemon peel is used in some recipes but is more bitter, so if your recipe says lemon zest or grated lemon peel, try to use just the colored part.

3 Different Kinds of Lemon Zest


2 Ways without a Zester

Two easy ways to make lemon zest without a zester are:

Use a small grater. This is the fastest method and I use it all the time:

  1. Run the lemon lightly across the grater so that just the bright yellow part of the rind is grated.
  2. Keep on turning the lemon as you pull it across the grater.
  3. You should be able to get about 1 Tb. of grated lemon zest per lemon.
  4. Grated lemon peel is thinner, and works better than zested lemon peel in recipes like cakes and cookies because it blends better with other tastes.

Use a small sharp knife. This method takes a little longer but is closer to zested lemon.

  1. Carefully use the knife to peel off a section of the yellow rind which is about 1/2 inch wide.
  2. Then put that section on a cutting board and cut it into very thin strips.
  3. These strips will look very much like zested lemon, but they will be straight rather than curled.
  4. This sort of lemon peel is better for decorating baked goods like the top of puddings or lemon meringue pie.

Step by Step Photo Instructions

Click thumbnail to view full-size
3 tools to zest lemons: knife, zester, graterGrated lemonZest lemon by cutting peel off then making small slices.Knife cutting lemon zest.Zesting lemon with microplane zesterzesting lemonLemon peel: cut with zester (top left), grated (top right), cut with knife (bottom)Store lemon zest in airtight bag in refrigerator or freezer
3 tools to zest lemons: knife, zester, grater
3 tools to zest lemons: knife, zester, grater | Source
Grated lemon
Grated lemon | Source
Zest lemon by cutting peel off then making small slices.
Zest lemon by cutting peel off then making small slices. | Source
Knife cutting lemon zest.
Knife cutting lemon zest. | Source
Zesting lemon with microplane zester
Zesting lemon with microplane zester | Source
zesting lemon
zesting lemon | Source
Lemon peel: cut with zester (top left), grated (top right), cut with knife (bottom)
Lemon peel: cut with zester (top left), grated (top right), cut with knife (bottom) | Source
Store lemon zest in airtight bag in refrigerator or freezer
Store lemon zest in airtight bag in refrigerator or freezer | Source

Using a Zester

Although you can live without a zester, you might want to check your cheese grater. Many of them have a small section that is actually a zester (also called a microplane).

In truth, using a zester is mostly for show. A zester makes thin, curling zest which looks nice as a garnish. It is a pretty inexpensive kitchen tool. I bought mine at the grocery store and it can juice citrus too. You use a zester by:

  1. Holding the lemon in one hand and the zester in the other hand.
  2. Put the zester at a 45-degree angle to the lemon and pull down while pushing slightly.
  3. You should see curling zest come out the top of the zester.
  4. Rotate the lemon and continue pulling down until you've gotten as much zest as you need, or until you've finished getting the yellow rind off the lemon.

Tips for Using

Lots of baking and meat recipes ask for lemon zest because it adds a lot of flavor and a wonderful smell to many foods. Here are some important facts:

  1. White rind is bitter, so try to use just the colored part.
  2. Lemon rind has lemon oil in it, so it adds more flavor than the juice (although many recipes ask for both).
  3. Measure carefully because too much lemon zest may not taste good, start with 1 teaspoon or less.
  4. Lemon zest should usually be added last.
  5. Leftover lemon zest can be stored in an airtight container for 1 week in the refrigerator, or it can be frozen for up to a month.


substitute 1
substitute 2
substitute 3
lemon zest
1 tea.
1/2 tea. lemon extract
2 TB lemon juice (may need to adjust other liquids in recipe.
1 TB vinegar or lime juice
lemon zest
1 TB (equals 3 tea. U.S. measurement or 4 tea. in Australia)
2 tea. lemon extract
4 TB lemon juice
2 TB vinegar or lime juice
lemon juice
1 tea.
1/2 tea. lemon extract or lemon zest
1 tea. lime juice
1/2 tea. vinegar or white wine
lime zest
1 tea.
1 tea. lemon zest
1/2 tea. lemon extract
1 tea. lemon juice
lime juice
1 tea.
1 tea. lemon juice
1 tea. vinegar
1 tea. white wine
Lemon Bread.
Lemon Bread. | Source
5 stars from 3 ratings of Lemon Bread

Easy Lemon Bread

I love the taste of lemons and this lemon bread recipe has a deep lemon flavor. I always get asked the recipe when I bring it to share or give it as a gift. The lemon flavor is a nice change from banana bread or blueberry. You can add blueberries, nuts, coconut or mini chocolate chips.

Cooking Time

Prep time: 5 min
Cook time: 40 min
Ready in: 45 min
Yields: 16 servings

Ingredients Needed

  • 1 package yellow cake mix, (can use sugar free Pillsbury)
  • 1 package lemon jello, (regular or sugar free)
  • 2/3 cup oil, (or applesauce)
  • 2/3 cup hot water
  • 4 eggs, (or one cup egg substitute)
  • 1 TB lemon zest


  1. Preheat the oven to 350 degrees. Mix all of the ingredients together in a mixing bowl with a mixer. Beat for about 2 minutes until thick and well blended.
  2. Pour batter into 2 loaf pans, 24 cupcake holders or a bundt pan. Bake until light brown (about 20 minutes for cupcakes, 30 for loaf pans and 40 for bundt pan).
  3. Take out and while warm, you can add an optional glaze of 1/2 cup of powdered sugar, 2 TB lemon juice and 1 tea. lemon zest. Or you can serve with butter and lemon sugar (see recipe below).

Make Lemon Sugar Gift

Lemon sugar makes a nice gift along with a loaf of home made bread, or a mug and tea.


  • 1 cup white sugar
  • 2 TB lemon zest

Mix together and put in a covered container. Use as a topping for toast or to sweeten your tea.

More by this Author


Suzanne Day profile image

Suzanne Day 2 years ago from Melbourne, Victoria, Australia

That lemon bread looks divine! Will have to make...

randomcreative profile image

randomcreative 2 years ago from Milwaukee, Wisconsin

Thanks for the detailed overview! I have only zested oranges a handful of times, and I learned a lot from this article. Great resource.

teaches12345 profile image

teaches12345 2 years ago

I love lemons and just made a slaw recipe that required the zest of lemon. It really enhanced the flavor. I am drooling over the lemon bread photo! Well done.

VirginiaLynne profile image

VirginiaLynne 3 years ago from United States Author

Cathylynn--you are right. I am actually from the U.S. but did not know this difference between countries. Thanks for teaching me something today! I'll change this on the Hub.

ChitrangadaSharan profile image

ChitrangadaSharan 3 years ago from New Delhi, India

Very useful tips on how to zest lemons without a zester!

I love lemon zest in recipes because of its tangy flavour. Well written with helpful pictures and instructions.

Voted up and pinned! Thanks for sharing!

cathylynn99 profile image

cathylynn99 3 years ago from northeastern US

you must be from Australia. in US three tsps. (5 cc.) make a tbsb. (15 cc. or 1/2 oz. or 1/16 cup). (1

VirginiaLynne profile image

VirginiaLynne 3 years ago from United States Author

Hi cathylynn!--I double checked this at several sites. A teaspoon is 1/4 a Tablespoon.

Kathryn Stratford profile image

Kathryn Stratford 3 years ago from Manchester, Connecticut

This is a handy article! It was nice to learn of the different ways to zest a lemon, and different lemon substitutions. But the recipes at the bottom were a surprising bonus! I love baked goods with lemon in it.

Thanks for sharing this with us. Voted up, sharing, and pinning.

Have a great night!

~ Kathryn

The Dirt Farmer profile image

The Dirt Farmer 3 years ago from United States

What a helpful hub! Thanks.

cathylynn99 profile image

cathylynn99 3 years ago from northeastern US

I was taught that there are three tsps. in a tbsp.

FlourishAnyway profile image

FlourishAnyway 3 years ago from USA

What a beautiful and useful hub, and the photos are lovely as well. I love lemon flavor, and your recipe sounds simply divine. Voted up and more. Yum! I'll be trying this one!

rebeccamealey profile image

rebeccamealey 3 years ago from Northeastern Georgia, USA

Boy, that lemon bread has my mouth watering. I was glad to learn the difference between lemon zest and peel. Voted really useful, interesting and shared!

Ericdierker profile image

Ericdierker 3 years ago from Spring Valley, CA. U.S.A.

Yummy, great advice. I just love lemons. Zesting is a cool term. My mom just wrote it as grated lemon peel skin.

VirginiaLynne profile image

VirginiaLynne 3 years ago from United States Author

Hi lovebuglena--I had used a grater most of my cooking career too, but I really do like the way the zester or knife makes a decorative zest for topping on lemon cookies or this lemon bread.

lovebuglena profile image

lovebuglena 3 years ago from Staten Island, NY

Very useful hub with easy to understand and follow instructions. I had no idea there was a special tool for zesting lemons as I always use a grater. So, I wouldn't even think of zesting it with a knife. Wonder if it's worth it to buy one...The lemon bread recipe seems delicious. Thanks for sharing.

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    VirginiaLynne1,250 Followers
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    VirginiaLynne has been experimenting in the kitchen for almost 50 years. She loves to share her recipes, cooking tips and reviews.

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