Depth of flavour

Lemons are ubiquitous, and we use them for desserts, main courses, drinks, an decorations. Even though we typically focus on the tarty juice, the lemon rind carries a lot of wonderful flavour as well. One way to use it (and store it longer) is in its dry form. The lemon rind powder adds a new dimension to dishes. Often you cannot even determine what flavour it is but the bouquet and taste change. You don’t need a lot of it, as it is quite concentrated, but try it for fish, meats, pasta sauce, even pizza, and salad dressings. 

Peel the lemons delicately, avoiding the white pith. Spread them in one layer on a cookie sheet covered with parchment paper and dry it in the oven at 150 F for 45 minutes to an hour. You will know it is ready when the peels can snap. Pulverize it in a spice grinder, although I like using my pestle and mortar. How fine to grind it depends on how you like it. Store in an airtight container, even for a year. Then sprinkle on your dish while cooking, and enjoy the new flavour!