Conserve the abrasion of lemon peel
I was fortunate enough to have a grandmother who was a cook at "Herrschaften". She wrote all the recipes back then, and I'm grateful for that! Many recipes you have to modify something. But there are tips that I did not want to believe but tried. And here is one:
You need the juice of a lemon for a salad. I always take an organic lemon. And what do you do with the shell? Most of the time she ends up in garbage.
My grandma did the following:
Rub off the lemon peel. Mix 1 tablespoon of lemon with 1 tablespoon of sugar and place in a jar. Close well. She did not write what kind of vessel it was. But, she writes that you can fill up again and again, without it being "bad". So I tried it. And it works!
I took a jam jar with screw cap. I have had it for half a year and keep filling it up. It does form some liquid, but it is not bad.
So I always have the abrasion of a lemon peel available without having a lemon in the house! And I use it not only with cakes, but also with salad. Where salt is needed, a pinch of sugar should be included!