Instructions
1. Wash and dry the lemon.
2. Using a microplane zester, hold it at a slight angle and scrape the skin, avoiding the white pith underneath. Move the zester in long strokes for fine zest.
3. Using a vegetable peeler, peel the yellow outer layer of the lemon, avoiding the white pith.
4. Use a knife to trim the peeled strips into thinner pieces.
5. Using a paring knife, peel the yellow outer layer of the lemon, avoiding the white pith.
6. Thinly slice the zest to your desired size.
7. Using a box grater, rub the lemon against the grater's small holes, avoiding the white pith.