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.
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