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.
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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