Making lemon powder at home is a simple process and a great way to preserve the flavor of lemons for long-term use. Lemon powder is super versatile – you can use it in baked goods, teas, spice blends, marinades, or as a natural flavoring in just about anything.
Here’s a step-by-step detailed recipe to make lemon powder using either lemon zest, lemon peel, or whole slices.
🍋 Homemade Lemon Powder Recipe
🕒 Prep Time: 15–30 mins
⏳ Drying Time: 8–12 hours (varies based on method)
🧺 Yield: Varies by number of lemons used
🧂 Ingredients:
- Organic lemons (as many as you like – 4–6 is a good start)
🧰 Tools Needed:
- Sharp knife or vegetable peeler
- Cutting board
- Dehydrator or oven
- Food processor, spice grinder, or blender
- Airtight container or spice jar for storage
✅ Method 1: Using Lemon Peels or Zest
This is the most common and efficient way.
🔪 Step 1: Wash & Dry the Lemons
- Use organic lemons if possible (to avoid pesticide residue).
- Scrub them under warm water to remove any wax or dirt.
- Pat dry with a clean towel.
🌀 Step 2: Peel or Zest the Lemons
- Zesting method: Use a microplane or zester to remove just the yellow part of the skin.
- Peeling method: Use a vegetable peeler or paring knife to carefully peel off the yellow rind. Avoid the white pith underneath — it’s bitter.
🌬️ Step 3: Dry the Peels or Zest
Option A: Dehydrator
- Place the peels or zest in a single layer on the dehydrator tray.
- Set the dehydrator to 95°F to 115°F (35°C to 46°C).
- Dry for 8–12 hours, or until the peel is crisp and snaps when bent.
Option B: Oven Drying
- Preheat your oven to its lowest setting (usually 150°F to 170°F / 65°C to 75°C).
- Spread peels/zest on a baking sheet lined with parchment paper.
- Leave the oven door slightly open (use a wooden spoon to prop it open) to let moisture escape.
- Bake for 2–4 hours, turning once or twice, until completely dry.
📝 Tip: You can also air-dry lemon peels in a dry, sunny spot for several days, though this takes longer and depends on humidity.
⚙️ Step 4: Grind into Powder
- Let the dried peel/zest cool completely.
- Transfer to a spice grinder, blender, or food processor.
- Pulse until it becomes a fine powder. This may take a minute or two.
- For extra-fine powder, sift through a fine mesh sieve and re-grind any large pieces.
🫙 Step 5: Store the Powder
- Store lemon powder in an airtight glass jar or spice container.
- Keep in a cool, dark place away from moisture.
- Shelf life: up to 1 year if properly dried and stored.
✅ Method 2: Using Whole Lemon Slices
(Includes peel, pulp, and juice – more intense flavor, slightly more work)
1. Wash lemons and slice them very thin (⅛ inch or thinner).
2. Remove any seeds.
3. Dry slices using dehydrator or oven as above.
- Dry until crisp and brittle – no moisture at all.
4. Cool completely, then grind into a powder.
This method gives you a more full-bodied, tangy powder, but it may clump more due to residual natural sugars from the juice. You can add a little rice flour or cornstarch to absorb moisture, if desired.
💡 How to Use Lemon Powder:
- Add to baked goods like cookies, cakes, or muffins.
- Mix into yogurt, smoothies, or oatmeal.
- Stir into teas or cocktails for a citrusy boost.
- Sprinkle over seafood, chicken, or salads.
- Blend into spice rubs or marinades.
- Mix with salt or sugar to make lemon salt or lemon sugar.
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