in Recipes

Lemon or Orange Zest in Stock As Baking Flavor

5 from 6 votes
Course Dinner
Cuisine European
Servings 1 people
Contents show

Ingredients
 

  • Lemons or orange peel

Instructions
 

  • Peel the lemon thinly with a potato peeler or zest zipper and let it dry, if it crumbles when touched, put it in the mortar and grate it finely. Keeps in a jar for up to 6 months (it just never gets that old with me)
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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