Hold a microplane in one hand and place the bottom on a flat surface, such as your countertop. Hold the lemon in your other hand.

Press the lemon into the microplane, sliding it up and down, removing the lemon zest.

Hold the citrus ribbon zester in your non-dominant hand and the lemon in your dominant hand.

Press the ribbon zester into the lemon and scrape downwards or sideways (whichever feels more natural).

Repeat this motion until you have one tablespoon of zest. (Or whatever amount you need for your specific recipe.)

Hold your box grater in one hand with the fine side up.

Place the bottom edge on a flat surface like your countertop or a cutting board.

Hold the lemon in your other hand and press orange against the grater.

Continue this process until you have enough lemon zest for your recipe.

Hold the veggie peeler in one hand and a lemon in the other.

Carefully peel off small bits of lemon skin.

Repeat this a number of times until you have several small lemon peel pieces.

Chop them up finely with a sharp knife.

Continue to mince until you have enough citrus zest for your recipe.

Hold a lime in one hand and a sharp paring knife in the other.

Cut off thin long pieces of lemon skin. (You want to ensure they are thin pieces. Leave the white pith on the lemon itself.)

Finely chop the thin strips of the yellow part of the peel.