If a recipe asks for zest, I always use fresh fruit. I'm wondering if you can preserve it nicely.
I put some in the fridge, but there was some mold after quite a while. I wanted to get rid of the moist, so I put fresh lemon zest in the oven on a low temperature. But I think I left it a bit too long, it's a bit brown now, instead of yellow. However, it still smells and tastes nice, a bit crunchy though. So I'm not satisfied with this result.
Anyone else who has experimented and knows what works or what does not? Is it possible to preserve zest for months (or even longer), without losing too much flavour?