Garten's recipe calls for lemon zest, but I didn't even have a toaster in my tiny, windowless NYC kitchen — much less a zester!
Thankfully, though, we live in the time of Google, and a quick search proved that all I needed was a vegetable peeler and a good knife to get the job done. So, I peeled the skin from my lemon and got to chopping.
Garten's recipe also calls for lemon juice ("freshly squeezed," of course), so I cut the same lemon in half and squeezed out some of its juice into a small bowl.