Uses for powdered lemon peel?

November 9, 2014 10:46 AM

I picked up some powdered lemon peel from Penzeys because it looked intriguing, and I'm looking for ideas for using it! I'm thinking that things where you don't want to add moisture or texture would be good (they recommend cheesecake). Specific recipes and general ideas ("add it to sugar cookies") are welcome. Sweet or savoury is fine. Holiday baking is coming up so I'm casting about for ideas in that vein as well.
posted by quaking fajita to Food & Drink (12 answers total)

I recently got hold of some Szechuan peppercorn for the first time, and found that it has a strong citrus flavor in addition to a numbing spicy effect, so maybe you could substitute the lemon peel powder to make non-spicy versions of Chinese dishes containing Szechuan peppercorn.
posted by XMLicious at 10:52 AM on November 9, 2014

Best answer: Dried fruits such as this make meringues extra special without adding unwanted moisture. If you're feeling adventurous, French macarons would be lovely lemon flavoured rather than the more usual yellow coloured. I often stir freeze dried passion fruit powder through whipped cream to give it a bit of tang.
posted by car01 at 11:18 AM on November 9, 2014

I bet that would taste great added to a pasta primavera. I sometimes add chicken, prawns or smoked salmon to mine.
posted by EXISTENZ IS PAUSED at 11:24 AM on November 9, 2014 [1 favorite]

I like to add a tiny bit of lemon zest to tuna salad or salmon salad so I wonder if a dash of this would work; even with the microplane I end up mincing the zest because I don't really like biting into it. I live near a Penzy's and will definitely be checking this out.
posted by Room 641-A at 11:24 AM on November 9, 2014 [1 favorite]

I like to make fish, and sprinkle it with a bit of rice vinegar, and some lemon pepper.

Lemon + pepper would also be a great addition to steamed broccoli.
posted by hydra77 at 11:28 AM on November 9, 2014

Best answer: White wine, butter, capers, a bit of this and a squeeze of lemon juice to pour over chicken. Add it to salt and sprinkle on fish before broiling. Use a knife to chop together garlic, parsley, walnuts and some of this and sprinkle it over meat before serving. Add to steamed string beans with some olive oil. Use it in ANY hot cocktail-type thing - any warm winter boozy punch. Use it with salt to rim glasses for margaritas.
posted by ersatzkat at 11:31 AM on November 9, 2014

I like it for adding to marinades where I don't want lemon juice acid cooking my proteins. It also sticks better for finishing with a lemon flavor.
posted by Lyn Never at 11:31 AM on November 9, 2014 [1 favorite]

It can be super tasty in blueberry breads and blueberry muffins. A nice zing to bring out the earthy sweetness of the berries.
posted by headspace at 11:57 AM on November 9, 2014 [1 favorite]

Best answer: I love that Penzey's lemon--it's great on stir-fried shrimp. All the lemony with no huge acidity burst.
posted by bitter-girl.com at 2:09 PM on November 9, 2014 [2 favorites]

Best answer: The 1963 Betty Crocker Cooky Book has a fantastic recipe for Lemon Crinkle cookies. So light and tasty.... Unfortunately, I can't find that recipe online.

Instead, here's something similar: Lemon Cardamon Crinkle Cookies or: Someone else's Lemon Crinkle cookies.

Mm... I might have to make a batch of these now.
posted by LOLAttorney2009 at 12:44 PM on November 10, 2014

That would have come in handy for the steak rub I made last night, which had salt, cornstarch (for drying) and garlic powder, with pepper and lemon zest included because I discovered too late that our bottle of lemon pepper was 4 years expired and dried into a clump. Tasted good, but the zest's moisture didn't help.
posted by telophase at 1:25 PM on November 11, 2014

By extension from my experience with citrus oils, I'm guessing it would be nice in a citrus-flavored frosting or glaze for cake or cupcakes or what have you.
posted by Lexica at 8:05 PM on November 11, 2014