Lemon Zest Salt Recipe

Bowl of salt, lemons and two jars of lemon zest salt.

This DIY lemon zest salt is great for your own pantry and makes a wonderful gift for friends and family.

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Prep Time 15

Cook Time 30

Additional Time 5

Total Time 50

Course Sauces, Seasonings and Dips

Cuisine American

Servings

Calories 12 kcal

Equipment

Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals
Glass Jars Set, Canning Jars Spice Jars 6 oz Glass Canister with Bamboo Airtight Lids, Kitchen Containers for Coffee Flour Sugar Cookie Candies Grains, 12 pieces
Stainless Steel Black Leaf Coffee Spoon-AnSaw 10 Pcs Creative Tableware Dessert Spoons, Stirring, Mixing, Sugar, Stir, Ice Cream, Cake, Teaspoon Set (Black-10Spoon)

Ingredients

4-6 lemons
8 oz of flaky sea salt

Instructions

Scrub lemons.
Zest each lemon onto a parchment-lined baking sheet.
Place the baking sheet in a 175-degree oven for 30 minutes.
Remove from the oven and gently break apart.
Combine dried zest with sea salt in a large bowl.
Divide into four 6 ounce jars with airtight lids.

Notes

The lemon zest will last approximately 3 months in a dry place in an airtight container.

Use about 2 tablespoons (1-2 large lemons) of dry zest to 1/2 cup of salt.

Nutrition

Serving: 1gCalories: 12kcalCarbohydrates: 4gSodium: 7326mgFiber: 1gSugar: 1g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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