2.
Peel or Zest the Lemons:
- Use a zester or vegetable peeler to remove the yellow part of the skin.
- Avoid the white pith underneath — it’s bitter.
3.
Dry the Peels:
Option A:
Dehydrator
- Spread the lemon peels in a single layer on dehydrator trays.
- Dry at 95–115°F (35–46°C) for 6–10 hours, or until brittle.
Option B:
Oven
- Place peels on a baking sheet lined with parchment.
- Dry at the lowest oven temp (around 150–170°F or 65–75°C) for 2–3 hours, flipping halfway through.
- Leave the oven door slightly open for airflow.
Option C:
Air Drying
(slower)
- Lay peels out on a rack in a warm, dry area for several days, until completely dry.4.
Grind Into Powder:
- Once the peels are crisp and completely dry, grind them in a coffee/spice grinder or blender until fine.
5.
Sift (Optional):
- Use a fine mesh sieve to remove any large bits for a smoother powder.
6.
Store:
- Transfer to an airtight container (like a spice jar).
- Store in a cool, dry place for up to 6–12 months.
✅ Tips:
- Use lemon powder in: cakes, cookies, smoothies, teas, salad dressings, spice rubs, or homemade cleaning products.
- You can also make lime or orange powder using the same method!
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