Lemon Peel

I often use lemon zest in recipes, so I came up with this shortcut. I pat a wet sponge down the inside of my grater before zesting the lemon. The grated peel comes off easily, and cleaning the grater is simpler, too. —
Anna Victoria R., Albuquerque, New Mexico 

I grate lemon peel and freeze it in plastic containers. When needed, I can easily measure it. I also squeeze the lemon juice into ice cube trays and freeze, so I always have it available. —
Annethea Ann Novacek, Greenbush, Minnesota 

To make lemon wheels, use a citrus stripper, large zester or sharp paring knife to make evenly spaced vertical matches around a lemon. Cut the lemon into 1/8-inch slices. Make one cut from the center of each slice through the peel to place over the rim of glass. —
Taste of Home Test Kitchen 

The quickest way to make grated lemon peel for recipes is to slice off big pieces of peel and grind them for just a few seconds in a food processor. —
LaRue H., Safford, Arizona

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