The 4 Easiest Ways to Zest a Lemon If You Don't Have a Zester

While lemon juice is an extremely popular addition to both sweet and savory recipes, lemon zest can pack an even bigger punch—in smaller quantities, too. If you want to start adding lemon zest to your recipes but don't have a zester, we talked with chefs about four ways to use common kitchen tools to add that zippy punch to your recipes, no zester required.

Use a Vegetable Peeler

Fred Chang, a pastry chef and finalist on season 10 of MasterChef, recommends using a vegetable peeler to zest citrus in a pinch. "Before I had a microplane, what I would do is peel the lemon with a peeler," Chang says. "You might get some of that white pith underneath, which is on the bitter side. You can use a spoon to scrape it off, and it'll be perfectly fine."

After you've removed the pith, Chang recommends finely chopping or chiffonading the peel to get smaller pieces. "Each time you cut it, it exposes more air to the peel—and that air breaks down the lemon peel itself," Chang says. "That way, the oil comes out more."

Try a Serrated Knife

You can use a knife to slice off the rind and then mince it, appropriating the texture of zest. A serrated knife is the most preferable option as it will help to agitate the citrus skin and release the oil. "Abrasion or scratching is very important in the process as you zest since that's what releases all the oil," says Elias Popa, the executive chef and founder of Oti, a New York City restaurant. "That's why a zester works so well." If you don't have a serrated knife, a paring knife or chef's knife should still get the job done.

Opt for a Box Grater

For those who keep a few more tools in the kitchen, a cheese grater or box grater will do the trick, according to Alyssa Johnson, pastry chef and graduate of Le Cordon Bleu in Paris. If you use a cheese grater, the zest will not be as fine as it would be if you use a microplane or a zester, she says. But it can work and saves you a trip to the store to purchase a zester. Use the finest holes on the grater for best results, and stop zesting as soon as you see the pith.

Experiment With a Fork

This method is more time-consuming than other methods, but if you only have a fork handy, you can use it to firmly scrape at the skin of the lemon to remove fine strands of the peel. Be sure to stop before you see the bitter pith.