Lemon Peel
Dried lemon peel packs more tart citrus punch than fresh zest, without the juice or the fruit. A small spoonful can brighten a whole pot.
What It Is
This is the outer rind of the lemon, dried and cut into small pieces or strips. When the water is removed, the flavor concentrates. What you get is intensely citrusy, a little floral, and noticeably more bitter than fresh zest, which makes it useful in places where lemon juice would make things too wet or too sour.
It has a long history in European baking and North African spice blends, where cooks use it to add brightness without adding liquid. It works in both sweet and savory cooking, and it holds up well to long cooking times, making it a good choice for braises, stews, and slow-simmered sauces.
What To Do
Grind or crumble the dried peel before using it. A coffee grinder works well. Start with half a teaspoon where you would use the zest of one lemon, then taste and adjust. It is good in shortbread, muffins, oatmeal, and rice pilaf. Add it to a spice rub for chicken or fish, or drop a small piece into a pot of tea.
To rehydrate it, soak in warm water for a few minutes before adding to a recipe that calls for fresh zest. Store in a sealed container away from light and heat, and it will keep its punch for up to a year.
