Use a microplane grater with the inverted technique - Hold the microplane upside down (teeth facing down) and drag it across room-temperature citrus in single, controlled strokes rather than back-and-forth motions.

Always wash and zest before juicing - Rinse the citrus with warm water to (add soap if there are remove wax coatings), then zest the whole fruit before cutting it open, as intact fruit is much easier to handle.

Avoid the bitter white pith at all costs - Only remove the colored outer layer using minimal pressure, constantly rotating the fruit to prevent over-working any single spot and digging into the bitter white layer beneath.

Use immediately or freeze for storage - Fresh zest loses potency quickly when exposed to air, so use right away for best flavor, or freeze in airtight containers for up to 6 months without thawing before use. If you have the energy/time/wherewithal, you can peel citrus and freeze the peels to chop later when needed.

Choose thick-skinned citrus for maximum yield - Select firm fruits with dimpled, thick skin rather than thin-skinned varieties, as these provide significantly more zest per fruit.