Powdered Lemon Zest

Preparation info

  • Difficulty

    Easy

  • Makes

    2 teaspoons

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
lemon zest, finely grated (from 3 to 5 medium lemons) 2 tablespoons, loosely packed . 12 grams
superfine sugar 1 teaspoon . .

Special Equipment

A mortar and a pestle | Optional: bread proofer or oven with a pilot light or viewing light

Method

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.