Prepare the zest.
After thoroughly washing the lemons in cold water, pat them dry. Remove the zest with a vegetable peeler or a small knife, being careful not to cut the bitter white pith, known as the peel.
Let the zest dry.
Depending on what you have available, you can choose between three methods:
In the sun: For two or three days, spread the zest on a clean cloth and place it in a bright place. To avoid humidity, bring it indoors overnight.
In the kitchen, it's an almost magical ingredient: just a pinch can transform a simple recipe into a delicious and aromatic dish.
For a sweet touch: For a delicate yet sophisticated tang, sprinkle it on cakes, muffins, custards, or cookies. A real delight in a fruit tart or yogurt cake!
Savory version: It pairs perfectly with roasted vegetables, risottos, marinades, and fish dishes. Adding a little lemon powder and a drizzle of olive oil will give your vegetables a more Mediterranean flavor.
In drinks: Add a pinch to a glass of chilled water or a homemade mocktail for a refreshing touch, or use it to infuse your herbal teas.
To make your own vinaigrettes: It pairs beautifully with a base of olive oil, honey, and mustard. Perfect for spicing up an otherwise bland salad!
Lemon powder not only tastes delicious, but it also adds a touch of sophistication. You might think it's a chef's ingredient, but it's even better because you made it yourself!
