How to Zest a Lime

Whether you use a zesting gadget or a common kitchen tool, learn How to Zest a Lime. With 5 ways to tackle the task, add some bright lime flavor to cocktails, desserts, salsas, salads, and grilled meats.

Course Pantry

Cuisine American

Prep Time 5

Total Time 5

Servings servings (1 tsp each)

Calories 10kcal

Author Meggan Hill

Equipment

Microplane grater (My favorite! Use this for zest, cheese, nutmeg, garlic, and chocolate)
Vegetable peeler (My go-to peeler for thick strips of zest and for peeling potatoes or any vegetable)
Paring knife (A super-sharp paring knife is a kitchen staple that works great for zesting citrus)
Box grater (Use the fine-grater side for citrus and try the coarse and medium grates or slicing side for vegetables, herbs, and cheese)
Channel knife (This 2-in-1 tool zests or makes strips for citrus garnishes)

Ingredients

1 lime (see note 1)

US Customary - Metric

Instructions

To zest a lime with a microplane:

Hold the grater in one hand and the lime in the other over a cutting board or clean work surface. Going in one direction, push the lime away from you across the rough side of the grater, removing the colorful part of the fruit, exposing the pith. Gently rotate the lime as you go to get all of the zest you can from each fruit.

To zest a lime with a vegetable peeler:

Hold the lime in one hand and the peeler in the other. Beginning at the top of the fruit and working your way around the lime, use the peeler to cut into the skin and carefully remove the peel in thick, wide strips. Avoid going so deep as to remove the white pith.

To zest a lime with a paring knife:

Hold the lime in one hand and the knife in the other. Beginning at the top of the fruit, cut into the skin and carefully remove the peel in strips, working your way around the lime. Avoid going so deep as to remove the white pith.

To zest a lime with a box grater:

Place the grater over a cutting board or clean work surface. Holding the box grater by the handle firmly with one hand, and the lime in the other, push the lime away from you across the rough side of the grater, removing the colorful part of the fruit, exposing the pith. Gently rotate the lime as you go, to get all of the zest you can from each fruit.

To zest a lime with a zesting channel knife:

To make zest, hold the lime in one hand and the zester in the other. Starting at the top of the lime, press the round blades into the skin and move them across the fruit, rotating so that you get all of the zest you can.
To use a channel knife for garnishes, hold the lime in one hand and the channel knife in the other. Dig the tip of the channel-shaped blade into the lime at the middle, and rotate the lime so that you make one long, narrow peel.

To make a lime twist:

Gently rotate a long strip of lime peel around a drinking straw, securing each end with pins to hold it in place. This can be done in advance; by the time your cocktail is ready, your twist will be beautiful and perfectly curled. Just remember to give it an extra twist over the drink, to release the natural oils over the surface of the cocktail.

Notes

Limes: Always begin by washing and drying your limes. No matter what technique you use, don’t dig in too deep to the bitter pith or the juicy fruit. Use a light touch, and make sure you rotate the fruit so you don’t over grate.
Yield: 1 large lime will yield about 2 teaspoons grated lime zest.
Storage: Store leftover lime zest covered in the refrigerator for up to 4 days.

Nutrition