|lemon zest, finely grated (from
A mortar and a pestle | Optional: bread proofer or oven with a pilot light or viewing light
In a small bowl, combine the lemon zest and sugar and rub the sugar into the zest. Spread the sugared zest in a thin layer on a plate. Place the plate in the bread proofer with the temperature set at 110°F/43°C (or in the oven with the light turned on). Let the zest dry to the touch, about 4 hours, scraping the plate every hour to dislodge any zest stuck to the plate. (The zest can be dried at room temperature, which can take 12 to 16 hours.)
Have ready a medium-mesh strainer suspended over a medium bowl.
Place the dried zest in the mortar and grind it as much as possible to a powder. Sift it into the bowl. Grind and sift the zest remaining in the strainer 2 more times. Pour the powdered zest into a small airtight container. Save any larger flakes of zest in a separate container for sprinkling on ice cream or enlivening a savory dish.
The powdered lemon zest keeps in an airtight container for 2 days at room temperature, 5 days refrigerated, or 2 months frozen.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.