How To Zest A Lime - 5 Time Tested Methods - Kitchen Ambition

Lime zest is the finely grated outer layer of the peel. It is fragrant, and concentrated in citrus flavor.

From desserts and baked goods to dressings and garnishes, lime zest adds aromatic and potent tones of lime without the acidity, or liquid, of lime juice.

As a line cook that had to pinch hit as a pastry chef at times, knowing how to prepare lime zest was a handy skill that aided in many recipes.

In this article, we’ll examine several different ways to zest a lime.

In This Article

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• Always Wash A Lime Before Zesting
• 5 Quick Methods To Zest A Lime
  • Method #1: Microplane
  • Method #2: Zester
  • Method #3: Grater
  • Method #4: Peeler
  • Method #5: Serrated Butter or Steak Knife
• Substitutes
• Storage
• Frequently Asked Questions
  • What is the best way to zest a lime?
  • How can I zest a lime without a zester?
  • How much zest is in a single lime?

Always Wash A Lime Before Zesting

Since lime zest is made of the outer layer of the peel, proper washing is key. Consider using soapy water and rinsing, or a commercial fruit & vegetable wash.

The peel may be exposed to pesticides that are not fit for consumption.

5 Quick Methods To Zest A Lime

Method #1: Microplane

A microplane is a handheld fine grater, and is my favorite way to zest a lime.

In one hand, hold the microplane, and in the other hand, hold and firmly but gently press the lime against the microplane, and make a long stroking motion with it.

Rotate the lime as you see the white layer underneath exposed. This is the pith, and is bitter. Avoid grating any pith. The rich citrus flavor is in the outer layer of the peel and its essential oils.

I prefer to hold and keep the microplane stationary, while pushing the lime against the grain. I find this less likely to cause injury, and I have more control over the orientation of the lime, and what part of the peel I am zesting.

Microplanes are very sharp, so mind where your fingers and knuckles are. It is very easy to nick yourself, and I’ve had to raid the kitchen first aid kit for a bandage on more occasions than I would like to admit.

Because a microplane has such a fine grate, it’s easy to gunk up. Give the microplane a solid tap and shake to loosen any remaining zest.

Wipe with the grain, and rinse.

A toothbrush is really good at getting the rest of the bits out, too!

Method #2: Zester

A zester is a small tool, with a handle like a peeler, and a metal end with a row of sharp perforated holes.

This tool is ideal for garnishes, as it zests the peel into “ribbons.”

To use the zester, hold the lime in one hand, and the zester in the other. With the zester, firmly press into the peel and pull it toward yourself. You should be cutting the peel into small “ribbons.”

As with the microplane, avoid going too deep into the pith.

Finely dice these ribbons for zest.

Leaving them in ribbon form can make for a nice garnish. I have sprinkled both ribbons and finely diced zest on top of key lime pie for some extra flavor and a nice presentation!

Method #3: Grater

With a box grater, find the side with the smallest holes. The smaller the better.

Hold the lime in one hand and firmly push the lime against the grain in a stroking motion.

If the holes are big, finely chop the grated peel further with a knife.

Method #4: Peeler

To make zest with a peeler, peel in strips, carefully minding not to go too deep or peel too much pith.