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Old 03-15-2009, 07:40 AM   #1
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Grating lemon zest

I have a recipe which calls for zest and juice from lemons. Is it easier to grate the zest from the lemon and then juice it (messy) or juice it and then try to grate the zest from the skin (messy)?

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Old 03-15-2009, 08:52 AM   #2
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I say grate first juice later
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Old 03-15-2009, 08:54 AM   #3
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Ditto.
I don't find it messy to do it that way.
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Old 03-15-2009, 09:30 AM   #4
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Ihave done both and prefer the former
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Old 03-15-2009, 10:24 AM   #5
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I zest, then juice.
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Old 03-15-2009, 10:55 AM   #6
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I have always zested first. Seems like it would be hard to get the zest off a squeezed lemon. If you don't like lemon juice on your hands, you might want to find one of those old fashioned lemon squeezers. I have one, seldom use it.
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Old 03-15-2009, 12:11 PM   #7
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I, too, zest then juice. You have a firmer "subject" to work with if the lemon is still whole.
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Old 03-15-2009, 12:26 PM   #8
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Zest first. Too hard to try to zest a squeezed half lemon, and zesting first seems to produce more juice.
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Old 04-12-2009, 11:38 AM   #9
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I'll chime in, albeit a little late, agreeing with everyone. Zest first. The more you handle lemons or limes, the easier it will be to juice them later. So wash, dry, zest. In between roll and warm the fruit, and you'll get more juice from it.
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Old 04-12-2009, 12:11 PM   #10
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I use a gadget like this, which does a super job of getting just the zest off the lemon or lime or orange with no pith. It would be difficult to use on a piece of fruit that had been cut and juiced, so I always zest first, then juice.

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