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Green Living,  Preserve Your Harvest

How to Make Dehydrated Lemon Powder + 13 Ways to Use It

Last Updated on September 21, 2023

Got lemons? Don’t waste the rinds! Instead, make great use of leftover lemon peels and turn them into a vitamin-C rich dried lemon powder. The result is a unique, delicious, bright, sweet and tangy seasoning powder –  that can be used in more ways than you’d imagine! Truth be told, you can do this with any type of citrus peels.

The bountiful lemon tree in our backyard “forces” us to get creative with ways to use and preserve lemons. In addition to making homemade non-toxic cleaning spray with vinegar and lemons (or any citrus), making dehydrated lemon powder is our absolute favorite way to use lemon peels. Even if you don’t have homegrown lemons to use or preserve, I highly suggest doing this with lemons you buy too!

Making homemade lemon powder is an awesome way to reduce waste, is essentially free, incredibly tasty, and also really easy to do. It is best to dry the lemon peels in a food dehydrator, but your oven will do the job in a pinch. Read along to learn how to make homemade lemon powder in either a food dehydrator or oven, along with 13 different ways to use it.

Disclosure: This post may contain affiliate links to products for your convenience, such as to items on Amazon. Homestead and Chill gains a small commission from purchases made through those links, at no additional cost to you.

The understory of a lemon tree is shown, it is loaded with dark golden fruit. Below the tree is a wooden sawhorse and two chickens are resting peacefully on it.
Under our Meyer lemon tree, a favorite hang-out and nap spot for the girls.


Step 1: Obtain Lemon Peels

Choose organic lemons to make lemon powder, as non-organic lemons will have nasty chemicals embedded in the rind. Also, it is best to use fresh lemon peels to make homemade lemon powder. Therefore, the ideal time to make lemon powder is when you’re already using a large quantity of lemons! For example, if you’re juicing lemons to save the juice in ice cube trays, whipping up a batch of our infamous basil-walnut-lemon “Besto Pesto”, baking lemon bars, making homemade salad dressing, or something else deliciously-lemony. 

However, you don’t necessarily need to collect your lemon peels all in one day. One option is to save the rinds for up to a week in the refrigerator in an air-tight container. Better yet, peel a bunch of lemons at once to use throughout the week (stored in the fridge), and then you’ll have all your rinds ready at one time. Or, instead of collecting and drying a large batch of lemon peels at one time, you could also dehydrate a few in smaller batches – albeit less efficient.

A note on freezing lemon rinds:  Though I haven’t tried it, I assume it’s possible to save collected lemon rinds in the freezer over a longer period of time if needed – and then dehydrate them later after defrosting. However, I have a feeling the color will be a bit off and darker orange to brown. At least that is what happened when I used slightly older softened lemon rinds to make lemon powder one time. If you do try the freezing option, be sure to report back and let us know how it went!

A white ceramic mixing bowl that has a copper colored rim and handles is shown. It is full of bright gold, smooth skinned lemons that are glistening in the light.
A nice little harvest of our homegrown Meyer lemons

Step 2: Prepare Lemon Peels

This step will vary depending on the type of lemon you are using. 

We are fortunate to have a tree full of sweet, thin-skinned Meyer lemons at our disposal. If using Meyer lemons (or similar), you don’t need to fuss with removing the white pith, as it is usually very minimal compared to the sweet tender rind. Therefore, when I want to make homemade lemon powder, I simply peel Meyer lemons whole – as I would an orange!

A half gallon mason jar full of lemon peels is sitting next to a white ceramic bowl full of lemons that have been peeled. A lemon that has been sliced in half along its equator is on display if front of the jar and bowl.
In order to get a decent batch of lemon peels to dehydrate at one time, I peeled a bunch of our Meyer lemons just like oranges, stored the lemons in the fridge, and then used them throughout the week as salad dressing, in water, tea, and more.

For other thicker-skinned lemon varieties, such as Eureka lemons, you will want to remove most of the bitter white pith that is attached to the inside of the peel. One way is to peel just the outer layer of the lemon rind using a vegetable peeler – creating thin ribbons of zest. Alternatively, you could peel the lemon whole (like an orange) and then use a spoon or knife to carefully scrape away the white pith.

A lemon sits atop a washed concrete surface, it has been partially peeled with a household peeler and the lemon peels are laying around the perimeter of the lemon and its now mostly pithy white exterior. The lemon peels will be soon turned into lemon powder.
Peel Eureka lemons with a vegetable peeler to leave behind most of the bitter pith.

Step 3: Dehydrate the Lemon Peels

Drying lemon peels using a food dehydrator:

  • Lay out the lemon rinds on your food dehydrator trays. The rinds should be in a single layer and not overlapping, since we want good air flow between and around each piece. 
  • Next, load up your dehydrator and turn it on to a low heat setting (between 95-105°F is good, if your dehydrator has temperature settings).
  • Dehydrate the lemon peels until they are completely dry. The time it takes for them to fully dry will vary depending on your individual machine and the thickness of the peels, which may be several hours to a couple of days. It takes about 24 hours to dry Meyer lemon peels in our current badass Excalibur dehydrator, and 36-48 hours in our previous basic Nesco dehydrator.
  • You know the lemon peels are finished drying when they easily crack and snap in half, rather than bending. 
  • Failing to completely dry your lemon peels before grinding will result in a clumpy lemon powder with a shorter shelf-life!

Lemon peels are covering the surface of stainless steel drying racks. The lemon peels aren't overlapping to allow even drying.
An Excalibur Dehydrator is shown while three of its treys have been pulled out in stair step fashion. The treys are lined with lemon peels that are arranged in a way to maximize airflow for even drying.  In 24 hours they will be dry enough to be turned into lemon powder.
Meyer lemon peels in our Excalibur dehydrator

Drying lemon peels in the oven:

This method will work best for thin, zest-like peels of lemon rind. Spread the lemon peels out on a cookie sheet or baking pan. Preheat the oven to the lowest temperature setting possible. Because ovens don’t have uber-low temperature options like dehydrators do, the finished lemon rinds will be darker in color and possibly a different flavor (more roasted) than those dried in a dehydrator. 

Bake the lemon rinds on low heat until they are completely dry, crisp, and easily snap in half. This may take several hours to a full day to dry in the oven. If your climate is very arid and warm, you could allow the thin lemon zest ribbons to partially air-dry at room temperature for a couple days before baking, reducing the time needed in the oven.

A clear glass bowl is shown from a birds eye view, it contains many dried lemon peels, dried to a crispy perfection. They are slightly darker in color than when fresh, a bit more of a burnt golden orange in color. The back drop is a dark barn wood surface.
Crispy-dry and ready to grind!

Step 4: Grind the Lemon Peels into Powder

Once the lemon peels are totally dry, it is time to turn them into powder! Use a blender, food processor, or coffee grinder to churn the dried lemon peels into powder. Our Vitamix does a stellar job at creating a fine, fluffy lemon powder! 

Helpful tips: Even using a Vitamix, I find that some larger hard bits are left behind after the initial blend. Therefore, I like to pour the ground lemon powder through a fine mesh strainer poised over a bowl and sift it. Then, I take the collected leftover hard bits and run them back through the Vitamix another time to pulverize them into powder. Repeat if necessary. Then use a rubber scraper to gather all of the lemon powder stuck inside your blender or machine. That is valuable stuff!

A four way image collage, the first image shows a blender dumping the lemon powder into a fine mesh metal strainer that is sitting atop a glass bowl. The second image shows a spatula reaching into the blender to scrape away any excess powder that has built up into the crevices of the blender. The bowl is visible just below the blender and it is partially full of sifted lemon powder, some of the powder is still sitting in the strainer that is still atop the bowl. The third image shows the bottom of the blender and the smaller hard bits that have been separated from the powder through the sifting process. These will be re-blended until they reach a fine powder. The fourth image shows the fine lemon powder after it has been sifted into the glass bowl. The powder is reminiscent of golden corn meal.

Step 5: Store, Use & Enjoy! 

Store the finished lemon powder in an air-tight glass container, such as in a mason jar with tight-fitting lid. A canning funnel really comes in handy to transfer the power into a jar without spilling. Keep the container in a dry, cool place. We store ours in the pantry. When properly dried and stored, your homemade lemon peel powder should last for over a year. That is, if you don’t use it all up before then!

A hand is holding a pint mason jar up to display the golden orange lemon powder that resides within. The jar is two thirds of the way full and the jar is marked "lemon" with a wine glass marker.

Dehydrated lemon powder is insanely delicious. To be honest, I was shocked at how good (and versatile!) it was when we made our first batch many years ago. It can be used in meals, beverages, cleaning products, or even in organic body care! Check out the ideas below.


  1. Add it to salad dressing. I’m a big fan of simple combinations like olive oil, apple cider vinegar, and a dash of lemon peel powder. Or, sprinkle it right over the salad instead!
  2. Use it in dips like guacamole, hummus, salsa, or this yogurt dill lemon dipping sauce.
  3. Mix it with salt, pepper, and/or dried herbs to create lemon pepper and other custom seasoning blends.
  4. Sprinkle lemon powder over sautéed vegetables, during or after cooking.
  5. Add it to baked goods like sweet breads, muffins, cookies, or even in frosting or pudding.
  6. Add it into artichoke cooking water for a bright pop of flavor.
  7. Incorporate lemon powder into your loose leaf tea blend, or simply mix it straight into hot water or tea.
  8. Sprinkle it over plain yogurt with granola, nuts and seeds. 
  9. Add it as an ingredient in homemade body care products, such as bath teas, salves, body scrubs, facial masks, or soap. Check out this book for amazing DIY organic body care recipes.
  10. Use dried lemon powder as a replacement for lemon zest in any recipe. Use 1 tsp of lemon powder for every called-for tablespoon of fresh lemon zest (the commonly suggested ratio for all dry-to-fresh herbs substitutions).
  11. Sprinkle lemon peel powder over avocado toast with salt and pepper.
  12. Give some away as a gift, if you have any to spare! My mom loves our lemon powder so I give her a little jar every year around the holidays.
  13. Use it as a fish or meat seasoning – if you’re into that.

A close up image of two slices of rustic homemade sourdough bread that are covered in pesto and topped with slices of avocado, sliced radish, and a sprinkle of lemon powder on top of it all.
Oh my lemon. How about some homemade sourdough avocado toast topped with besto pesto, garden radishes and a sprinkle of salt, pepper, and lemon powder? Yes please.


Lemon powder is easy to make, and even easier to find ways to use it! I hope you love your homemade lemon powder as much as we do. Please feel free to ask any questions, report back with a review, and share this article!

If you are into dehydrating food, check out the tutorials below – they’re some of our favorites!

Print Recipe Pin Recipe
4.76 from 49 votes

Homemade Dried Lemon Peel Powder

Got lemons? Don’t waste the peels! Instead, turn them into a delicious, zesty, sweet dried lemon powder. Lemon powder is easy to make, and can be used in more ways than you’d imagine! Season your salad dressing, dips, vegetables, meat, fish, tea, baked goods, yogurt, and more. Use dehydrated lemon peel powder as a replacement for fresh lemon zest in any recipe – 1 tsp of lemon powder for every tablespoon of called-for zest.
Prep Time30 minutes
Drying Time1 day
Course: Preserved Food, Seasoning
Keyword: Dehyrated Lemons, Dried Lemon Peel Powder, Lemon Peel Powder, Lemon Powder, Preserved Lemons


  • Food Dehydrator, or Oven
  • Blender, Food Processor, or other appliance for grinding


  • Lemon peels


  • Wash and peel your lemons. If using thin-skinned sweet lemons (like Meyer lemons) peel them whole like an orange. For thicker-skinned lemons (such as Eureka lemons) use a vegetable peeler to remove the outer part of the rind, leaving behind most of the white bitter pith.
  • Lay out the lemon peels in a single layer on your food dehydrator racks (or on a baking sheet, if drying in the oven).
  • Dry the lemon peels in the dehydrator at 95-105°F, or in the oven on the lowest heat setting possible.
  • The time it takes for them to fully dry will vary depending on your individual machine and the thickness of the peels, which may be several hours to a couple of days.
  • Dehydrate the lemon peels until they are completely dry. The lemon peels are finished drying when they easily crack and snap in half, rather than bending.
  • Use a blender, food processor, or coffee grinder to churn the dried lemon peels into powder.
  • Optional: Pour the ground lemon powder through a fine mesh strainer poised over a bowl and sift it. Take the collected leftover hard bits and run them back through the Vitamix/blender another time to pulverize them into powder.
  • Store the finished lemon powder in a glass air-tight container, such as in a mason jar with tight-fitting lid.
  • Keep the container in a dry, cool place – such as the pantry. When properly dried and stored, your homemade lemon peel powder should last for over a year.

DeannaCat signature, keep on growing


  • Cheryl

    4 stars
    Hi there. I use a coffee grinder myself to grind it into the softest powder. As a gardener I use this grinder also to make eggshell powder and bonemeal.
    I find that with the coffeegrinder you can better decide the coarseness. I also use the lemon peel powder as a fertilizer.

  • Tamanee

    I would love to print you How To on lemon powder, unfortunately it is not an option. I find it easier to have the recipe on paper as I’m making it

    • Aaron (Mr. DeannaCat)

      Hi Tamanee, thanks for your interest, there is a printable recipe section at the bottom of the article, hope that helps and good luck!

  • stephanie

    5 stars
    My first thought for using this was in a homeade face scrub or body scrub. I’ve used fresh lemon zest before but that has a shorter shelf life.

    • Beth H

      5 stars
      Do you find no matter how close you get the pith off that it tends to still be bitter? I had hardly any pith on mine. What do others do to avoid this.

      • Aaron (Mr. DeannaCat)

        Hi Beth, we don’t notice the lemon powder to be bitter but it could depend on the lemons you use as well. We had a Meyers lemon at our old house and the skins are a lot thinner without a lot of pith, plus Meyers lemons are quite sweet compared to regular lemon varieties. You could also try making lemon powder while lemons are in season during the winter and you will likely have better fruit to work with, unless of course you are in a location where citrus is available for most of the year. Hope that helps and good luck!

    • Aaron (Mr. DeannaCat)

      Hi Christine, I would say no, lemon peel powder is not a good substitute for citric acid, check out this from the National Institute of Food and Agriculture. But I would say it also depends on what you are using the lemon peel powder for, if it is for canning or food preservation, I would not feel comfortable using the dried lemon powder or even fresh lemon juice (as opposed to bottled) as you don’t know how acidic it is or not. If you want to use it in sourdough bread or a recipe that poses less of a health risk, I would feel comfortable experimenting with the lemon powder as a substitute for citric acid. Hope that helps and reach out with any other questions you may have, good luck!

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