Selecting the appropriate lemons
Choose organic or untreated lemons wherever possible. Their skin is free of chemical residues and has a deeper scent.

Get the zest ready.
After giving the lemons a good wash in cold water, pat them dry. Remove the skin with a vegetable peeler or a small knife, being careful not to cut off the bitter white component known as the zest.

Let the bark dry.

Depending on what you have available, you can choose from three methods:

In the sun: For two to three days, spread the zest on a fresh cloth and place it in a bright area. To avoid humidity, bring them indoors at night.
In cooking, it’s similar to a magic ingredient—just a pinch may turn a simple recipe into a delicious and aromatic meal.
Sweet side: For a subtle yet sophisticated tangy touch, sprinkle it over your cakes, muffins, creams, or shortbread. A treat in a fruit tart or yogurt cake!
Savory version: It complements roasted vegetables, risottos, marinades, and fish meals. When you add a little lemon powder and a sprinkle of olive oil, your veggies start to seem more Mediterranean.
In your beverages: Add a pinch to a glass of fresh water or a homemade non-alcoholic cocktail for a refreshing touch, or infuse it into your herbal teas.
To make your own vinaigrettes: It goes really well with a base of olive oil, honey, and mustard. Ideal for adding some flavor to a rather boring salad!
Lemon powder not only tastes great, but it also gives a sophisticated touch. You may believe it’s a chef’s ingredient, but it’s even better because you prepared it yourself!