It is rare that I get to learn something new in the kitchen so when I find something that excites me I have to share it. I had this recipe in my "someday" pile and finally pulled it out to give it a try. (The someday pile is getting bigger and bigger so I think it is time to try some new things!)
Those of you who know me know how much I love lemon so of course this recipe was right up my alley. If you looked in my cookbooks you would be astounded at how many recipes I have for dishes with lemon.
The lemon peel powder is a recipe that fascinates me. To take something like a lemon and turn it in to a powder that will then be on your counter ready to use any time you want is fascinating. Lemon that doesn't have to be fresh yet it is always at the ready. How cool is that? I can't wait to try it and report back to you on all the ways I have used it.
I am sorry to say that I neglected to take any photo's of the process for this but here is the general recipe:
Organic Lemons, 1 or several (I used 3 meyer lemons because they are my fav)
Using a sharp vegetable peeler peel off the peel in ribbons. Try not get any of the white pitch as it is bitter. Arrange the peels on a baking sheet cut side up. Put them in a dry place for 2 days and allow them to dry. As they dry they will curl up.
OR
Preheat your oven to 250 degrees then turn the oven off and place the sheet of lemons in the oven for several hours. This speeds up the process.
Once they are extremely dry they are ready to pulverize. You can do this a couple of ways. You can use a mortar and pestle and some muscle to crush them. That technique seemed like too much work to me. I tried using the food processor and the pieces of lemon just spun around in the machine and no pulverizing action was happening. I then got out my coffee grinder and that worked perfectly. It is a more confined space and they get ground up pretty quickly. Plus I could see what was going on so I could pulse it until I got it all to the powder stage.
Once they are ground up you should end up with a powder. Put it in a spice jar with a lid and keep in a cool dry place. If you don't use it very often you can keep it in the refrig to prolong the life. I have it next to my stove so that when I am cooking I can see it and it will remind me to try it in various dishes. I think there are many dishes you could use it in such as soups, pasta, and vegetables.
I hope you give it a try. If you do and what to share your experience please send me an email.
Those of you who know me know how much I love lemon so of course this recipe was right up my alley. If you looked in my cookbooks you would be astounded at how many recipes I have for dishes with lemon.
The lemon peel powder is a recipe that fascinates me. To take something like a lemon and turn it in to a powder that will then be on your counter ready to use any time you want is fascinating. Lemon that doesn't have to be fresh yet it is always at the ready. How cool is that? I can't wait to try it and report back to you on all the ways I have used it.
I am sorry to say that I neglected to take any photo's of the process for this but here is the general recipe:
Organic Lemons, 1 or several (I used 3 meyer lemons because they are my fav)
Using a sharp vegetable peeler peel off the peel in ribbons. Try not get any of the white pitch as it is bitter. Arrange the peels on a baking sheet cut side up. Put them in a dry place for 2 days and allow them to dry. As they dry they will curl up.
OR
Preheat your oven to 250 degrees then turn the oven off and place the sheet of lemons in the oven for several hours. This speeds up the process.
Once they are extremely dry they are ready to pulverize. You can do this a couple of ways. You can use a mortar and pestle and some muscle to crush them. That technique seemed like too much work to me. I tried using the food processor and the pieces of lemon just spun around in the machine and no pulverizing action was happening. I then got out my coffee grinder and that worked perfectly. It is a more confined space and they get ground up pretty quickly. Plus I could see what was going on so I could pulse it until I got it all to the powder stage.
Once they are ground up you should end up with a powder. Put it in a spice jar with a lid and keep in a cool dry place. If you don't use it very often you can keep it in the refrig to prolong the life. I have it next to my stove so that when I am cooking I can see it and it will remind me to try it in various dishes. I think there are many dishes you could use it in such as soups, pasta, and vegetables.
I hope you give it a try. If you do and what to share your experience please send me an email.
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