Since we have quickly preserved lemon zest on hand I have tended to want to use it on everything from pasta to roasted broccoli to steelhead trout roe and ice cream. Yet, I do not always want to brunoise or mince the preserved lemon. Would it not be great if we could zest this flavorful condiment in order to create whispers of seasoning? And then, like an anvil on the head, simplicity struck. Put the lemon planks in the freezer. Once the preserved lemon was frozen we were able to easily generate preserved lemon zest. Now that is exciting.