Have done the freezing bit with juiced lemons for years just because I hate to think of wasting anything. But how to deal with needing lemon zest in quantity? Some of you may have read about a wedding cake I’m making. A “lemonized” Golden Luxury cake with lemon curd and cream fillings and lemon mousseline—do you see a pattern here?
I knew I could buy frozen zest, but wanted to use fresh that didn’t have sugar incorporated. That’s where this thread came in. A big thanks to everyone who posted. I can add one small improvement. It happens that my toaster oven has a deydration setting. Actually, it’s a mini-convection oven by DeLonghi. I don’t have the optional dehydrator kit with the proper trays, so I did a test. Put the grated zest on a parchment-lined shallow pan. Gave it about 20 minutes on the dehydration setting. Tucked the dried zest in a container and put a piece of wax paper on top as Gram suggested. Perfect!
I’ll do 30 lemons, a few at a time over the next couple of days to be ready to make the various cake components this coming week. I imagine this would work for others even if you don’t have a mini-convection oven. A few minutes in a low oven perhaps?
Added by edit a few days later: This worked very well to produce zest for lemon curd. But the dried, frozen zest did not disperse well in cake batter. Not sure how the problem could be solved. Will think on it later—after I get this wedding cake done!