Seasonal Pantry: Easy Meyer Lemon and Thyme Infused Salt

Instructions

Preheat the oven to lowest temperature (~200℉), with a rack in the center. Line a large baking sheet with parchment or foil and set aside.

In a medium mixing bowl combine the lemon zest, thyme and salt. Mix together by rubbing ingredients between your fingers. This will release the oils of the ingredients essential for infusing the salt.

Spread the salt mixture evenly across the lined baking sheet. Bake for one hour, stirring once after 30 minutes. Continue baking until the mixture is dry.

Remove the baking sheet from the oven and break up any clumps that may have formed.

Once cooled, transfer the salt to airtight jars and store in a cool, dark place. The infused salt will keep for up to one year.