Loads of recipes call for the juice of lemons, limes and oranges, but what about the zest? Whenever a recipe call for just the juice of the fruit, I always zest the peel first.
Using your microplaner or other zesting tool, zest the peel of the fruit over a clean paper towel. Be careful not to zest the white pithy part which can be quite bitter.
Allow the zest to dry completely on the paper towel. Once dry, place in a marked container in a cool, dry place. You are now ready to add zest to your favorite recipes without having to purchase the zest in the store, which can be very costly.