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Lemon peel is the zest from dehydrated lemons - this is the outer portion (or skin) of the lemon with the white membrane or pith removed. It is also the portion of the fruit that contains the highest oil content (and provides the most flavor), which is why it is so often called for in baking. If you have ever zested your own lemons, you know how labor intensive that can be. Using dehydrated lemon peel (also called lemon zest) will save you time in cooking when the recipe calls for lemon zest. Traditionally, lemon zest was most frequently called for in baking and dessert recipes but we're now finding it appearing more often in recipes such as marinades, vegetables, chicken, dressings, seafood, rice and seasoning blends.
This excellent lemon peel is grown in California. The Unite State's grown zest are more flavorful than imported zests from Egypt. If you normally buy your dried lemon peel in a spice store or online, make sure to check to see where it was harvested from - it does make a difference. If it doesn't say grown or cultivated in the U.S., you can pretty much be sure that it is imported.
This lemon peel is highly concentrated so only substitute 1/3 the amount of grated lemon peel for any recipe that calls for fresh lemon zest. If you wish to reconstitute prior to using place in a dish and cover with water for 15-20 minutes and then drain off excess liquid.
If using dried lemon zest in a seasoning blend add a squeeze of fresh lemon to the seasoning blend during grilling or baking to "wake up" the zest and provide a wonderful additional blast of lemony flavor.