From January, 1985 "Drying Times"

by Barb Moody

Lemons are often neglected when it comes to dehydrating. However, they dry well, they are available year round, and they can be used in many different ways. Lemon slices dry into beautiful, stained-glass-like creations. They can be eaten as is for a mouth-puckering treat, floated in drinks, candied, or powdered and added to recipes.

Choosing Lemons for Drying

Choose fully ripe lemons that are uniformly yellow. We recommend using only organically grown lemons. Most commercially grown lemons have been sprayed with pesticides and chemicals to protect freshness. Because the peel absorbs a certain amount of these chemicals it is not suitable for food preparation.

How to Dry Lemons

Wash fruit well. Using a sharp knife, slice lemons as thin as possible. Cut across the fruit to form rounds. Dry for two hours at a very warm temperature (such as setting "6" on your heater) then drop the temperature back to a medium heat and dry until crisp. Slices will turn dark if heat is too high, too low, or if they are over-dried.

Ideas for Using Lemon Slices

Add a slice of dried lemon to each glass of water for an elegant touch at dinner.

A few slices added to a water bottle makes a refreshing difference for hiking, backpacking, or climbing. The dried slices make it easy to carry enough for extended trips.

"Candied" lemon slices can be made by soaking dried slices in solution of two parts honey to one part water. Re-dry. Repeat two or three times.

Powdered Lemon

Powder dried slices using a seed grinder or blender. If granules seem moist or sticky, re-dry for 2 or 3 more hours then re-powder in the grinder.

Low Salt Lemon Seasoning

Mix together all ingredients and store in tightly closed container.
Great on vegetables, fish & poultry.