Dried Lemon Zest

See the RecipeAndré 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.

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.
Yield: makes ABOUT 6 TABLESPOONS

Ingredients

  • 10 lemons, scrubbed

Instructions

  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.