Dried Lemon Slices

Dried lemon slices are a versatile way to add flavor to soups and stews or to make gorgeous garnishes for your favorite drinks! This simple yet elegant recipe transforms fresh lemons into a versatile and long-lasting ingredient, all without a dehydrator!

Why you’ll love this recipe

• Natural & healthy: There are no added preservatives or sugars — just lemons! This is a healthier alternative to store-bought, preservative-laden options.
• Hands-off: While you will need a few hours, there is very little prep work involved.
• Adaptable: Feel free to swap lemon slices for oranges, grapefruits, or limes.
• Long shelf life: Drying lemons is a great way to preserve them for a prolonged period, especially if you have excess fruit and want to reduce food waste.

Oven-dried lemon slices

Dried lemon slices are one of my favorite condiments to make! Besides their mesmerizing appearance, they are perfect for adding a zesty twist to drinks, baked goods or as an aromatic garnish.

To make them, all you need to do is thinly slice lemons and slow-bake them to remove their moisture. This process concentrates their flavor without actually cooking them, enhancing their natural tanginess and imparting a slightly chewy texture.

If you don’t own a dehydrator, don’t worry! Lemon slices can be dried in the sun, in the oven at a low temperature, or in a dehydrator. All three methods work the same, just with varying time commitments required.

How to make dried lemon slices

• Step 1: Preheat your oven to 200 degrees Fahrenheit and place a wire rack over a baking sheet. Slice the lemons about ¼ inch thick using a sharp knife or a mandoline for even slices. Remember, uniform thickness is key for even drying.

• Step 2: Place the slices on the baking sheet, ensuring they don't overlap. Bake for a total of 3 hours while flipping and rotating for consistent drying. Once they’re done, let your dried lemon slices cool before storing.

Other citrus fruits

When drying different types of citrus slices, the time can vary based on the moisture content and thickness of the slices. Here's a guideline to help you adjust the drying time accordingly:

• Lemon slices: Approximately 3 hours at 200 degrees Fahrenheit.
• Lime slices: About 2-3 hours at 200 degrees Fahrenheit. Limes are typically smaller and thinner than lemons, so they might dry a bit quicker.
• Navel orange slices: Approximately 4-5 hours at 200 degrees Fahrenheit.
• Cara Cara orange slices: Around 4-5 hours at 200 degrees Fahrenheit.
• Blood orange slices: About 4-5 hours at 200 degrees Fahrenheit.
• Grapefruit slices: Approximately 5-6 hours at 200 degrees Fahrenheit.

Remember, these times are approximate and can vary based on the thickness of your slices and the specific moisture content of the fruit. It’s always a good idea to keep a close eye on the slices toward the end of the estimated drying time.

How to use dried lemon slices

There are so many ways you can incorporate dried lemon slices into your cooking! Here are some of my favorites:

• Tea: Add a lemon slice to green or black tea to infuse it with a citrusy kick. You can also crush and mix the lemon slices with dried herbs to create a custom tea blend.
• Cocktails: Use them as a garnish or flavor enhancer in cocktails and mocktails. They add a subtle lemony zest without the extra liquid that fresh lemon would contribute.
• Baked goods: Garnish cakes or pastries with a lemon slice for a decorative touch. You can try adding some to my vegan olive oil cake!
• Chocolate-dipped: Make chocolate-coated lemon slices by dipping them in melted dark chocolate. Let them dry on a parchment paper-lined pan.
• Savory dishes: Crush the slices and add them to stews and soups like my chickpea soup. They work well in Mediterranean, Middle Eastern, and North African dishes.
• Grains: Place a few slices in the pot when cooking rice, quinoa, or other grains to infuse them with a subtle lemon flavor.

Storage

To keep your dried lemon slices preserved for longer and prevent moisture build-up, let them cool completely. I recommend keeping them in an airtight container or bag in a dark, cool place like a pantry or cupboard. Exposure to light and heat can degrade the quality and flavor of the dried lemons over time.

If you live in a humid environment, you can also keep them in the fridge or freezer in an airtight container. Occasionally check on your dried lemon slices for any signs of moisture or mold. If they seem less crisp, you can briefly re-dry them in the oven.

Top tips

• No overlapping: Arrange the slices in a single layer on the wire baking rack for proper air circulation.
• Convection: If your oven has a convection setting, I recommend using it. This setting turns on a fan that helps circulate air more evenly.
• Flip the slices: To prevent uneven drying, flip the slices when 2 hours into baking. This also gives you a chance to rotate the baking sheet since some ovens have hot spots.

FAQ

More condiments

If you like these dried lemon slices, you should check out some more of my most popular condiment recipes like these:

• Lavender Simple Syrup: An easy way to add sweet, aromatic, and floral flavors to lemonades, baking, and more!
• Lemongrass Paste: Full of sweet, sour, spicy, and salty elements.
• Rose Simple Syrup: An aromatic, sweet, and floral twist on classic simple syrup.
• Mango Jam: Jam-packed with the tropical sweetness of ripe mangoes.