Originally Posted by Callisto in NC
Generally when a recipe calls for lemon zest, it means the small shavings you get from a microplane. No one wants a big chunk of lemon rind in their lemon pie. The so called citrus zester makes nice garnishes but I wouldn't want to eat something that it was used on.
Agreed. What I use to zest depends a lot on what I'm using the zest for. Something like a gremolata, I want bigger pieces. The Microplane makes very fine shavings, which are better in things like puddings and pies.
BTW, I generally do mince the bigger chunks made with the lemon zester.
BTW2: a potato peeler can do a decent job of getting the zest off the lemon without getting much pith. No one wants pith in their pie!