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Using Lemons in Cooking
Many recipes call for the juice or zest of a lemon, or both. Lemon adds zing, flavor, and freshness to many dishes and baked goods, and knowing how to properly juice and zest a lemon is an elemental cooking skill. Don't be intimidated; it's easy once you know how.Continue to 2 of 6 below.
02 of 06
Choosing a Lemon
When you need to zest a lemon, choose the nicest looking lemon you have with unblemished skin. Lemons with thick, pebbly skins are easier to zest than those with thin skins. Rinse the lemon well with water and dry it with a paper towel.
You'll get about 2 to 3 teaspoons of zest from one lemon and 1/4 to 1/3 cup of juice.Continue to 3 of 6 below.
03 of 06
Softening the Lemon
The lemon needs to be softened to make juicing easier. This is done before zesting because juice will come out through the skin if the lemon is zested first. One way to soften a lemon is to roll it. You can also microwave the lemon for 15 seconds to make it softer. This is especially important if you plan on hand-juicing the lemon.Continue to 4 of 6 below.
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Juicing the Lemon
There are many ways to juice a lemon, from fancy big machines to hand-held lemon squeezers. Or you could just squeeze it by hand without using anything. What matters is that there aren't any seeds mixed in with the juice.
You can also use what's called a Citra Citrus Sipper. You can find one online or sometimes in the kitchen section of the grocery store.
No matter which method you use to juice the lemon, if a certain amount is necessary for a recipe, juice it into a measuring cup. If it's not enough for your recipe, just juice another lemon.Continue to 5 of 6 below.
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Zesting the Lemon
You can use a small zester for zesting, but using a Microplane is completely effortless and takes all the stress out of zesting a lemon. A Microplane makes fine zest, and a channel zester gives you strips of zest. You will get more flavor from finer pieces of zest than larger strips. If you don't have a zester, just use a paring knife to peel the lemon. Then cut the lemon peel into very small pieces. Be careful to not to get the pith, or white portion of the lemon, with your peel as you zest. The white portion is very bitter and will have a negative effect on whatever you're cooking.Continue to 6 of 6 below.
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Making Sure You've Done It Right
Take a look at your zest to make sure it's the right size and you've done this correctly. This is the way the zest and the zested lemon should look.