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How to zest a lime

Lime zest adds intense, bright flavor to a dish. It holds up best when you add it toward the end of cooking. There are lots of tools for zesting a lime. It's hard to go wrong with a microplane grater. Microplanes range from fine to coarse -- the fine makes an airey and light zest that melts into a dish and gives great flavor. You can also use a traditional zester that makes long thin strands of zest -- but you get more flavor if you finely chop the strands with a knife.
To zest with the microplane, just rub the lime in one direction against the blades.
Turn the lemon as you go so you only remove the yellow part -- the zest. You don't want the white pith just beneath. It's bitter.
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