How to Zest a Lime: 4 Ways to Zest a Lime

Zest is the outer skin of unwaxed citrus fruit, like lime or lemon, often used as a flavoring or aromatic garnish. The skin of a lime has two layers encircling the fruit: the outer part of the peel or rind called the zest (flavedo) and the pith (albedo), the underlying white part. The zest is where all the flavorful oils reside, while the protective white pith is dry and a little bitter.

Home cooks can use lime zest to add a great citrus flavor to your marinades or baked goods like key lime pie. You can use the following methods to create lemon zest with lemon.

1. 1. Zester: The easiest way to zest citrus fruit is with a zester, also known as a Microplane. Carefully scrape the skin’s surface on the fine grater, rotating the lime as you go.
2. 2. Box grater: If you don’t have a zester, one of the smaller grades on a box grater will get the job done. Since the blades are not as fine, you might wind up with a wetter zest that looks more like pulp.
3. 3. Paring knife: This tool is slightly challenging to use for zesting because you’ll need to apply just the right amount of pressure to avoid the bitter pith as you peel the zest. After you’ve peeled enough for your recipe, finely dice the zest with a chef's knife or slice it into thin strips or large pieces to suit your needs.
4. 4. Vegetable peeler: For cocktails and garnishes, use a Y-peeler to create broad ovals of lime peel.

Depending on the recipe, you may substitute lime zest with juice or extract. If it’s the flavor you’re looking to substitute, use lime extract or lime juice or a different kind of citrus, like lemon, grapefruit, or orange zest. If the recipe calls for large amounts of grated zest, it’s best to track down some limes since liquids may throw off the textures and ratios in the recipe.

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