Hold a clean, fresh lemon firmly in one hand and the handle of the microplane grater in the other hand. At a slight angle, place the rough side of the microplane against the yellow part of the peel and rub back and forth until you start to see the white pith.

Move to another side of the lemon, repeat, and continue this process around the outside until the desired amount of lemon zest is reached.

Place the box grater on a cutting board or flat plate. Locate the side with the smallest grates and hold the outside of a clean lemon firmly against that grate.

Rub the lemon in an up and downward motion on the grate until you reach the white pith. Turn lemon and repeat around the outside until the desired amount of fresh lemon zest is reached.

Hold a clean, fresh lemon firmly in one hand and a small paring knife in the other hand.

At a slight angle, carefully run the knife across the outside of the lemon removing a small strip of the outside, yellow peel. If you are getting lemon juice, you have cut too deep. You should just be able to see the white layer where the yellow skin was removed.

Continue this process around the lemon until the desired amount is reached.

Hold a clean, fresh lemon firmly in one hand and the handle of a vegetable peeler in the other hand. 

Run the vegetable peeler down the outside of the lemon peel. It should remove the yellow part and leave the white pith on the lemon. Turn lemon and continue this process around the outside until the desired amount of lemon zest is reached.

Hold a clean, fresh lemon firmly in one hand and a lemon zester in the other hand.

Tightly pull the end of the zester down the outside peel of the lemon with moderate pressure. This should result in thin threads of zest. Turn the lemon and continue the process around the outside of the lemon until the desired amount of lemon zest is reached. 

Option to use a sharp knife and cutting board to cut these long strips into smaller pieces, if desired.