Dried Lemon Slices

5 from 2 votes

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Serving Size: 25 slices

Author Puja Verma

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DESCRIPTION

This dried lemon slice recipe is so easy to make without using a dehydrator. 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. Perfect for adding a zesty twist to drinks, baked goods or as an aromatic garnish.

INGREDIENTS

▢ 4 lemons lemon sliced

METHOD

Preheat oven at 200℉ and place a wire rack over a baking sheet.
Slice the lemons evenly about ¼ inch thick. You can either use a sharp knife or a mandoline to slice the lemons.
Note: Thicker slices will take longer to dry.
Place the lemon slices on top of the wire baking rack. Bake in the oven for 2 hours. Then flip all the slices and rotate the baking sheet once and bake for another 1 hour.
Note: Don't hesitate to stick the lemon slices back in the oven for another 15 to 30 minutes if they are not entirely dried. But remove the ones that are done before placing the undone ones back in the oven to prevent any from burning.
Once all the lemons slices are completely dried with no moisture in it, then remove from oven and let them cool down.
Store the dried lemons in an airtight container.

NOTES

No overlapping: Arrange the slices in a single layer on the pan 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 around the halfway mark. This also gives you a chance to rotate the pan since some ovens have hot spots.

NUTRITION

Course: Condiments

Cuisine: All

Keyword: Dried lemon slices, how to make dried lemon slices

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