Unleash the unsuspected power of lemon zest: an aromatic, zero-waste powder

Zesting like a pro:
After a good wash and thorough drying, use a zester or a paring knife to remove only the yellow part of the peel. Discard the pith (the white part) which would impart an unpleasant bitterness.
Drying: three options depending on your equipment
. Choose your preferred method:

Natural drying method: Spread the zest on a clean tea towel in the sun for 2-3 days (bringing it inside in the evening).
Oven method: 50°C (ideally fan-assisted), door slightly ajar, for 2-3 hours on a baking sheet lined with parchment paper.
Dehydrator method: 45°C for approximately 5 hours for perfect results.
Powdering:
When the zest is brittle, it’s time to put it in a blender or spice grinder! Blend until you obtain a fine texture. For perfectionists, passing it through a sieve will further refine the result.
Optimal storage:
Transfer your powder to an airtight container (a pretty spice jar will do), and store it away from light and moisture. This way, it will retain all its aroma for several months.