Dried Lemon Zest
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.
- 10 lemons, scrubbed
- 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.