Grated, I presume? I'd only leave it in the fridge for a couple of days at most. I spread it out in a thin layer on plastic wrap, wrap it well, then freeze it flat. When I need some, I just break off the amount I need.
"Notorious stickler" -- The New York Times, January 4, 2004
szanne; Hi.Thanks for the input. I Have a tool that has timy holes that you scrape the zest from the fruit. I wasn't sure you had ever seen one cause you thought I ment grated. I had a left handed Henkile peeler that would shave zest without getting the pith on the peep.Then the peel was sliced according to sixe of use. Sorry Forum,I'm rambling,senior moment...lol. Suzanne,thanks...good cookin...cookie
Use a Microplane to do the zest. Use it fresh for one night then spread the rest of it on a paper towel on a plate and let it dry out for awhile. Use the fresh wet zest to add the finishing flavor to dishes, and use the dry stuff for soups, sauces, and rubs. The dry keeps about a week.