{Tip} Lemon Peels

lemonpeelDried lemon  peels are expensive to buy, but are very inexpensive to make.

Before you squeeze your lemon, wash and remove the peel using a lemon peeler or a sharp knife.  Scrape any pith (the white stuff) off and cut into small pieces.   Place the pieces on a cookie sheet and bake for 5 minutes at 200*.  Watch to make sure they don’t burn.  When they look dry and brittle, remove the pan and let them cool.

Use the peel-less lemon immediately, or store it in the fridge for up to 2 days.

1 lemon makes 1 1/2 Tbsp. Store in an airtight jar/bag/container away from heat and moisture.  Lasts for months.


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