QUICK PRESERVED LEMON ZEST

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Quick Preserved Lemon Zest image

Provided by Govind Armstrong

Categories     Sauce     Citrus     Fruit     Herb     Freeze/Chill     Lemon     Chill

Yield Makes 2 1/2 ounces

Number Of Ingredients 6

4 lemons, scrubbed
1/4 cup kosher salt
1/4 cup sugar
4 bay leaves, coarsely chopped or crushed
1 dried chili pod, split open and coarsely chopped
Extra-virgin olive oil to cover

Steps:

  • Remove the zest from the lemons with a vegetable peeler (be careful not to take off too much of the white pith) and place in a small bowl. Toss with the salt, sugar, bay leaves, chili, and the juice of one of the lemons. Refrigerate for 2 hours. Remove the zest from the mixture, rinse, pat dry, and cover with extra-virgin olive oil to store in the refrigerator for up to a month.

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