First,
Scrub the peel of the lemon with a small brush.
It is always better to select an ‘organic’ lemon.

• The lemon peel can be grated with a fairly fine grater
To flavor:
A pastry shell;
"Crêpe" dough;
A marinade for a fish "ceviche",
Tomato sauce, or
Chicken breasts sautéed in olive oil with chives and a crushed clove of garlic.

• Collect the lemon rind, being careful to leave out the pith as much as possible
To flavor:
A casserole of rabbit, chicken or veal;
A chicken fond;
A sugar syrup: one part water, one part sugar, and the lemon zest.
Remove from heat as soon as it starts boiling!

• Collect the lemon rind with a vegetable peeler and slice it thinly.
Then, blanch to remove its bitterness (plunge into boiling water 3 minutes and cool in a sieve under cold running water.
This can be done either in a saucepan on the stove or in a bowl in the microwave oven.)
Use in a veal blanquette, at the very end of cooking.