Lemon infused sea salt is a great flavor addition or finishing salt. Super easy to make and very elegant. Use it on fish, meat, in desserts, anywhere you can think of. I use Fleur de Sel in this recipe. Fleur de Sel is a delicate salt that forms as sea water evaporates and was traditionally used for medicinal purposes, more recently becoming a popular choice for culinary purposes, primarily as a finishing salt and not as a salt replacer in recipes.
Step 1: BoM
1 tsp zest per 1/4 cup sea salt
1/2 tsp lemon juice per 1/4 cup sea salt
Step 2: Zest
Zest your entire lemon. I don't have an actual zester, so I use a cheese grater.
Step 3: Dry
Mix the zested lemon with the rind in a bowl. Sprinkle on 1 tsp of lemon juice. On tin foil or a cookie sheet, spread out your salt mixture and allow to dry.
Step 4: Store
Transfer your salt mixture to an airtight container and keep for up to 3 months. As your salt runs low, you can add more zest and salt to keep the infusion going.