Lemon powder
Lemon powder
I love Meyer lemons. When they are in season, I dehydrate a bunch to use the rest of the year. The ground lemons are a great flavour enhancer for savoury and sweet treats. You can even sprinkle some in your water to give it a natural flavour boost.
Ingredients
Lemons (my favourite are Meyer lemons)
Steps
Dry lemons in either a dehydrator or oven. When they are completely dry, use a high-speed blender to grind them into a powder.
Dehydrator method
Set the temperature at 115° F. Dehydrating above 118° F reduces the nutritional value of food.
Wash the lemons. Cut the ends of the lemons off, then slice them ¼ inch thick. Try to keep the cut consistent and remove seeds.
Place the lemons on parchment paper or a silicon dehydrator sheet for the first half of the drying time.
Dehydrate for 8 to 16 hours – the dehydrating time depends on how juicy the fruit is and the humidity where you live.
Remove the non-stick sheet midway through the drying time or when they are dry enough to turn over.
Oven method
Preheat the oven to 200° F.
Wash the lemons. Cut the ends of the lemons off, then slice them ¼ inch thick. Try to keep the cut consistent and remove seeds.
Line a baking sheet with parchment paper. Place the sliced lemons on the baking sheet. Leave in the oven for 3-5 hours.
Flip lemons midway through the drying time.
