How to Julienne Cut a Lemon Skin

Lemon rind can be cut into various shapes for decoration.

Lemon skin, also known as lemon rind, has both culinary and decorative uses. The rind has a natural oil and perfume, which can add to the taste and smell of many dishes. Lemon rind can be grated to make lemon zest, a common ingredient in baked goods, such as lemon cheesecake, and sauces. The rind can also be removed intact from the lemon and cut into strips, which can be added to sauces or used as decoration, such as on the side of a martini glass.

Things You'll Need

• Paper towel
• Knife

Instructions

1. Rinse the lemon under cool water. Wipe dry using a paper towel.

2. Use a sharp knife to cut the ends of the lemon off.

3. Make a vertical cut from one cut end of the lemon to the other through the rind, without cutting into the lemon flesh.

4. Peel the rind from the flesh carefully, starting where you just made the cut. Reserve the lemon flesh for later use.

5. Use the knife to scrape away any bits of lemon flesh from inside the rind. Cut the rind into thin strips, between 1/16 and 1/8 inch wide. Cut lengthwise for short strips or widthwise for long, curly strips.

References

• The Guardian: Yotam Ottolenghi's Recipes for Harissa-Marinated Beef with Preserved Lemon Sauce, Plus Roasted Beet Salad with Yoghurt and Preserved Lemon
• Cookthink: What Does It Mean to Julienne?