We all think the same thing when squeezing a lemon: the peel goes in the bin. That’s where we’re wrong. The zest concentrates more flavor than the juice itself, and when turned into powder, it becomes a condiment that lasts for months in a drawer.
Ingredients :
- The lemons — Get untreated or organic lemons—this is a non-negotiable point. The powder is strictly the skin, and if the lemons were treated after harvest, you’ll concentrate all that in your powder. Classic yellow lemons, Eureka or Primofiori, both work. Avoid limes for this recipe, as the result tends towards bitterness.
- The fine grater (Microplane preferred) — Technically it’s a tool, but it’s the most important variable. A coarse grater gives you thick pieces that won’t dry uniformly. The Microplane produces filaments as fine as down that dry in a few hours. If you don’t have one, the fine side of a classic grater will do—just a little less consistent.
