Visiting my great grandmother was always so much fun. It seemed like each visit was filled with laughter, food, a sprinkling of lending a helping hand and a healthy dose of waste not want not. She is how I learned to use every bit of a lemon – even if my recipe only called for juice. She would loving grate the peel by hand singing or humming a joyful tune. My Sweet or Salty Lemon Zest is my modern interpretation of her recipe, which she got from her mother.
- Fresh peel from one lemon
- 1/4 cup salt or sugar
Cut peel into strips.
Store tightly covered for 3 weeks in the cabinet.
Pour contents into food processor and pulse.
Pour back into jar and use to season everything from fish & vegetables to muffins & candy.
Interestingly enough, the Salty Lemon Zest is delightful lightly sprinkled atop fresh poured nut brittle and fudge.