Lemon Peel, Dried, Granulated (Lemon Zest) in a Spice Jar (2.12 oz.)

Product Details: Dried, granulated lemon peel is used in baking recipes calling for lemon rind. Add to hot tea, iced tea, marinades, vinaigrettes, creamy dressings, and potpourri. Sprinkle onto fish and chicken fillets before cooking. We love it in rice pilaf!

Features: Vegetarian/vegan. Gluten Free. Shelf-stable; no refrigeration required.

Our Spice Jar (containing 2.12 ounces / 60 grams of product) is clear plastic with a black cap featuring a removable safety seal and two flip-top openings, one large enough for a measuring spoon and the other with sprinkle holes.

Ingredients: dried lemon peel. All-natural ingredient. May contain bioengineered ingredient(s). Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.

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Country of Origin: Spain

Volume: 1 cup ≈ 0.28 pounds / 1 pound ≈ approx. 3.57 cups

Shelf Life: 2+ Years when stored in an air-tight container, at room temperature or below, and out of direct light

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Recipe: Double Lemon Muffins
The best basic muffin recipe with buttermilk, brightened up with a double dose of lemon, and topped with crunchy sugar.

2 cups all-purpose flour
1 Tbls. lemon juice powder (optional but recommended)
2 tsp. baking powder
1 tsp. granulated lemon peel
1/2 tsp. salt
1 1/4 cups white sugar
1/2 cup butter
2 eggs
1/2 cup buttermilk OR 1/2 cup water mixed with 2 Tbls. buttermilk powder
2 Tbls. demerara sugar (optional)

~ Line a muffin tin with paper cups or spray with non-stick cooking spray; set aside.
~ In a small bowl, stir together the flour, lemon juice powder, baking powder, lemon peel, and salt; set aside.
~ With an electric mixer, cream together the white sugar and butter until light and fluffy.
~ Beat in the eggs one at a time.
~ Alternately beat in half the buttermilk and then half the flour mixture, mixing just until incorporated, until all has been added.
~ Fill the muffin cups 2/3 full with batter. Sprinkle with demerara sugar, if using.
~ Bake in a 375 degree oven for 30 minutes, or until the tops are golden brown and spring back when tapped lightly.