Zest lemons and place the zest in a bowl. Add the salt. Knead zest and salt with your fingers.
Place parchment paper on a baking sheet. Divide mixture evenly-y lemon salt. Bake 15 minutes at 65°C (thermostat 2). The salt must be dry and dehydrated zest.
Cool completely out of the oven and crumble the pieces with your fingers. Transfer to an airtight jar and label.
- 0.0c Sea salt (coarse salt)
- 2.0 Small lemons thoroughly cleaned and brushed