Preserving lemon zest?
We've got a lot of lemons. A lot. We're going to freeze the juice, but hate to waste all that great zest.
Anyone have a tried-and-true way to successfully preserve the zest without all that lovely lemon oil getting lost? Neutral oil? Freezing?
I layer grated zest with sugar in a jar - good for months kept in the fridge. The downside is that you can use it only for desserts.
Freeze in a ziplog bag or candy.
You should make some Moroccan style salty preserved lemons if you have a bunch.
try covering the zest in salt and sugar, then perserving the whole thing under olive oil. i've had preserved lemon this way and it's fantastic with fried seafood or on salads.