How to Make Dried Lemon Peel
Learn how to make dried lemon peel (zest), a versatile ingredient to use in cooking, baking, and seasoning. It is a simple process that does not require a dehydrator.
Servings: 1 tablespoon
Equipment
Ingredients
- Lemons as needed
Instructions
How to Zest a Lemon
- Wash the lemon under cold running water to remove any dirt or residue. Dry it with a clean towel.
- Take a zester or a microplane grater and hold it over a plate or a cutting board. Alternatively, you can use a vegetable peeler to remove strips of the lemon peel, and then chop them finely with a sharp knife.
- Using gentle pressure, run the zester or grater over the surface of the lemon, moving it from top to bottom, taking care not to include the white pith, which is bitter.
- Continue to zest the lemon until you have enough zest for your recipe. The amount of zest you need will depend on the recipe and your personal preference.
How to Dry the Lemon Peel
- To dry the lemon peel, set your oven to the lowest temperature possible. There is no need to preheat.
- Then, spread the lemon peel onto a baking sheet lined with parchment paper and place it in the oven. The drying time will depend on the size of the zest, the amount of zest on the baking sheet, and the temperature of your oven, but it usually takes between 30-60 minutes for small zest pieces and up to 2 hours for larger strips to dry completely.
Notes
Storage: Once the lemon peel has dried completely, remove it from the oven and let it cool to room temperature. Transfer to an airtight container, such as a glass jar or a resealable plastic bag. Store the container in a cool, dry place, away from direct sunlight and heat sources. If you have larger strips of zest, you can also wrap them in parchment paper and store them in the fridge or freezer for a longer shelf life.
Nutrition
Serving: 1tablespoon | Calories: 2.8kcal | Carbohydrates: 1g | Protein: 0.1g | Sodium: 0.4mg | Fiber: 0.6g | Sugar: 0.3g