Easy Dried Lemon Slices
Learn how easy it is to make dried lemon slice and all the ways to use them!
Servings: 1 quart
Calories:
Cost: 10.00
Ingredients
- 6 medium firm, seedless lemons
Instructions
- Wash approximately 6 lemons to remove dirt or wax. If using non-organic lemons, scrub with a vegetable brush to remove pesticides. Using a mandoline or a very sharp knife, slice lemons into uniform ⅛" slices.
- If lemons have seeds, remove the seeds before dehydrating them. Arrange lemon slices on dehydrator trays in a single layer. Do not overlap, leave room for air circulation.
- Add the dehydrator cover and set the temperature to the fruits & vegetables setting (135°F). Set a timer, and flip the lemon slices after a few hours to prevent them from sticking to the trays. Dehydrating lemons can take up to 6+ hours. Lemon slices are done when they are crisp and no longer sticky, tacky, or pliable.
How to Store Dehyrdated Lemons
- Allow the dehydrated lemons to cool completely to prevent condensation, then store them in a quart-sized mason jar. Use a mason jar vacuum sealer to remove excess air from the jar. This will keep the dehydrated lemons fresh longer. Store the jar in a cool, dark location, like a pantry.
Notes
- Slice lemons into uniform, thin slices (about ⅛ thick) for consistent drying. The thicker they are, the longer they will take to dry.
- If you have lemon pieces that are too thick or too thin, don't toss them out. You can still dehydrate them, then add them to your water or tea for a lemony flavor. You can also grind these pieces into powder!
- Before dehydrating, gently remove the seeds to avoid bitterness.
- Sprinkle with sugar or spices (e.g., cinnamon) before drying for added flavor.
- Store in an airtight jar or container in a cool, dark place, such as a pantry.
- Occasionally check the container to ensure no moisture has developed, which could lead to mold. Adding an oxygen absorber can be helpful!
