Instructions

Step 1

Use a microplane or the smallest holes on a box grater to zest lemons. Spread the zest on a sheet of wax paper; let dry at room temperature for at least 24 hours. Fold paper and press to smash the zest into a powder. Will keep, refrigerated, for up to 2 weeks.

Recipes

Dried Lemon Zest

Name: Dried Lemon Zest
Total time: PT0D0H0M
Yield: makes ABOUT 6 TABLESPOONS
Ingredients: 10 lemons, scrubbed

Serves
makes ABOUT 6 TABLESPOONS

ANDRÉ BARANOWSKI

A sprinkling of this dried zest brightens the flavor of roasted beets or squash, green salads, sauces, and soups. For the best results, use unwaxed lemons, such as Meyer lemons.

Ingredients

10 lemons, scrubbed

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Instructions

Step 1

Use a microplane or the smallest holes on a box grater to zest lemons. Spread the zest on a sheet of wax paper; let dry at room temperature for at least 24 hours. Fold paper and press to smash the zest into a powder. Will keep, refrigerated, for up to 2 weeks.