Homemade Lemon Powder Recipe

4–6 organic lemons (or as many as you like)

Use organic lemons if possible since you’ll be using the peels.

Method 1: Using Only the Peel (Zest Powder)

This makes a fragrant lemon zest powder great for baking and seasoning.

Steps:

Wash & Dry Lemons:

Scrub the lemons thoroughly to remove any dirt or wax.

Pat them dry with a towel.

Peel the Lemons:

Use a vegetable peeler or zester to remove only the yellow outer skin (avoid the bitter white pith).

Dry the Peels:

Option A: Air dry on a tray for 2–3 days in a warm, dry spot.

Option B: Use a dehydrator at 95–115°F (35–46°C) for 6–8 hours.

Option C: Use an oven on the lowest temperature (150–170°F or ~65–75°C) for 2–3 hours with the door slightly open. Flip halfway through.

Grind to Powder:

Once completely dry and brittle, grind in a spice grinder, coffee grinder, or blender until fine.

Store:

Store in an airtight jar in a cool, dark place. It lasts several months.

Method 2: Whole Lemon Powder (Peel + Pulp)

This creates a tangier powder with more uses (drinks, marinades, seasoning).

Steps:

Slice the Lemons:

Wash and thinly slice the lemons with peel on (remove seeds).

Dry the Slices:

Use a dehydrator or oven as above, drying until crisp and brittle (can take 8–12 hours depending on thickness and method).

Grind to Powder:

Blend or grind the dried lemon slices to a fine powder.

Sift (Optional):

For a finer powder, sift and re-grind larger bits.

Store:

Keep in an airtight container. Shelf life is ~6–12 months if stored dry and cool.

Uses:

Add to tea or water

Flavor baking recipes

Season meat, veggies, or fish

Boost smoothies or salad dressings

DIY skincare or bath products