Gourmet lemon salt is expensive.

Here’s how to make your own and get maximum value from your costly lemons (or limes).


Before you use the juice from that lemon, remove as much of the zest as possible. Take that zest and spread it on a baking sheet. Pop the sheet in a warm oven until the zest is good and dry. Put the dried lemon zest in a small, lidded jar.  Add a teaspoon of sea salt. (The amount of salt you add will depend on just how much zest the lemon yields.) Let the mixture steep in a dry place for several days.

You’ve just made yourself a delectable condiment to use on fish, vegetables, chicken … you name it.  Not bad, especially if you were going to throw out those lemon rinds.

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