Last Friday, in the process of testing four recipes for the cookbook, I found myself awash in Meyer lemon zest. Knowing that I needed to juice 20 Meyers, I made sure to zest each one beforehand so as not to waste a drop of those precious babies. Because I had no time to be fussy, I split the zest into two piles and made quick work of it.
I tossed the first mound of fragrant, juicy zest with three cups of plain sugar. Spread between this jar and a smaller one, I’m currently entertaining fantasies of sprinkling some across the tops of scones just before they go into the oven or rimming cocktail glasses with it when the weather gets warmer.
And the other portion of zest? Layered in a jar with kosher salt, for serving with fish and boosting the flavor of salad dressings.
Here’s the thing. You don’t have to wait for those times when you’re wealthy in Meyer lemons to do something like this. Next time you go to juice a lemon, scrape the zest off with a microplane or even a vegetable peeler. In the beginning choose either salt or sugar and begin popping your unneeded zest into the jar each time you cook. Soon enough, you’ll have effortlessly made a jar or two of these flavor enhancers.