Step-by-Step Instructions
Zest the Lemons: Wash and thoroughly dry the lemons. Using a microplane or the finest side of a box grater, zest the lemons. Be careful to only remove the bright yellow outer skin and avoid the bitter white pith underneath.
Spread and Dry:
· Oven Method (Lowest Setting): Preheat your oven to its lowest possible temperature (usually 150-170°F or 65-75°C). Spread the zest in a very thin, even layer on a parchment-lined baking sheet. Place in the oven for 1-2 hours, stirring occasionally, until the zest is completely dry, brittle, and crumbles easily to the touch. Leave the oven door slightly ajar to allow moisture to escape.
· Dehydrator Method: Spread the zest on dehydrator trays. Dehydrate at 95-115°F (35-46°C) for 1-3 hours until completely dry and brittle.
Grind to a Powder: Once the zest is completely cooled, place it in a clean, dry spice grinder or high-powered blender. Pulse until it becomes a fine powder.
Sift (Optional): For an ultra-fine powder (like commercial products), sift the ground powder through a fine-mesh sieve to remove any larger bits. You can re-grind these bits.
Store: Transfer the finished lemon powder to a small, airtight glass jar. Store in a cool, dark place.
Method 2: Whole Lemon Slice Powder (Zero-Waste Option)
This method uses the entire lemon slice, including some pith, resulting in a more complex, slightly bitter flavor (in a good way, like preserved lemon). The color will be a paler yellow or tan.
What You’ll Need
· Lemons: 2-3 organic lemons
· Tools: Sharp knife, mandoline (recommended for even slices), baking sheet, parchment paper, spice grinder
· Time: 10 minutes prep + 3-6 hours drying
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