My absolute favorite kitchen tool is my microplane zester. There is something soothing about zesting then juicing a big pile of fragrant lemons. Do not use your zester right side up as in this picture. Turn it the other way and pass it over the lemon like you are shaving it. The zest will collect in the microplane and it makes it a lot easier and neater to transfer the zest to the bowl. I can do about half a lemon before it almost fills the back of the zester. Dump the zest that has collected and finish zesting the fruit. If you try to collect too much zest in the microplane at once it will spill and cause a mess.
Now what should you do with all of this zest? I say make lemon sugar! Add the zest of 2 lemons to 4 cups of sugar, turbinado or raw cane work great but regular table sugar is fine. Seal it up and let it sit at least overnight. The fragrant sugar is great sprinkled over fruit for a quick fruit salad, as a substitute for regular sugar in your favorite cookie recipe, used as a topping for baked goods, and absolutely delicious in tea- iced or hot.