The Persevering Cook's Kitchen

Kitchen Staples: Lemon powder and lemon pucks

Ingredients:

Lemons

Method:

1. Use a knife or sharp peeler to peel the lemons. Take as little of the pith as possible.
2. Put the peels in a food dryer and dry at 100°F until the peels evenly snap.
3. Grind in a food processor.
4. Put ground lemon rind in a coffee/herb grinder and run.
5. Use a sieve to separate the powdered rind from the bigger pieces.
6. Repeat steps 4 and 5 until all or almost all of the lemon rind is powdered.
7. Freeze in a sealed container for up to 12 months.
8. Halve and squeeze all the lemons.
9. Freeze the lemon juice in small silicon tart pan (1-2 tbsp pucks) or an ice cube tray.
10. Store the pucks in a sealed container for up to e months.