Ingredients:
3–5 organic lemons (or as many as you want)
Water (for washing)
Instructions:
Step 1: Wash and Prepare
1. Wash lemons thoroughly under warm water to remove any wax or residue.
2. Pat dry with a clean towel.
Step 2: Peel the Lemons
1. Use a vegetable peeler, zester, or sharp knife to remove the yellow part of the peel.
Avoid the white pith (it’s bitter).
2. Optional: Cut the peel into thin strips or small pieces for faster drying.
Step 3: Choose a Drying Method
A. Air Drying
Lay the peel pieces on a paper towel or drying rack in a single layer.
Leave in a warm, dry, well-ventilated spot.
Let dry for 2–5 days, flipping once daily.
B. Oven Drying
Preheat oven to 170°F (75°C) or the lowest setting.
Place lemon peel on a parchment-lined baking tray in a single layer.
Bake for 1.5 to 2.5 hours, checking and turning occasionally, until crisp.
C. Dehydrator (Optional)
Place peels on dehydrator trays.
Set to 95–115°F (35–46°C).
Dry for 4–6 hours, or until completely dry and brittle.
Step 4: Cool and Store
Let dried peels cool completely.
Store in an airtight jar or container in a cool, dark place.
Keeps for up to 1 year.
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