This Roasted Lemon Peel Powder is a great way to use those lemon peels instead of just throwing them away.
This is great to use on seafood, grilled corn on the cob, pasta salad, any lemon dessert, just about anywhere your imagination can go! This is also a great way to help eliminate some of the salt from your diet by adding more sodium-free spices to your food.
I originally posted this back in July 2010, but since there were two recipes on that same post (the other is for candied lemon peel), I thought I’d break it out and make 2 so it’s easier to find each one. One of these days I’ll go back and take new photos of this as well.
The fragrance of this roasted lemon peel is so wonderful and heady that it may just be something that I have to make on a regular basis. The flavor is a bit more mellow than fresh lemon peel, but the powder has a toasty quality that gives it depth. This idea came from the wonderful Zucchini and Chocolate Blog.
I used three lemons, and ended up with about a tablespoon of powder, so it doesn’t make a lot of powder. But, making it didn’t take much time or much work. Please see pictures below the recipe for details of the work.
Roasted Lemon Peel Powder Recipe
Roasted Lemon Peel Powder
- lemons, using as many as you’d like
- Peel the lemon with a vegetable peeler making ribbons with as little pith (the bitter white part of the peel) on them as possible. Leave the peel out to air dry on the counter for a day or two.
- Then, roast the peel in a low oven for about 15 minutes, or until they start to turn golden. (I left mine in the oven while the oven cooled after I had baked something else.)
- Allow the peel to cool, and grind the peel in a spice grinder or a mortar and pestle. Store the powder in an airtight container.