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Dehydrated lemon slices bunched together on a flat surface.

Dried Lemon Slices Recipe

4.67 from 3 votes
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Serving Size: 25 slices
Author Puja Verma
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DESCRIPTION

These easy dried lemon slices are made right in the oven with no dehydrator needed. Slowly drying fresh lemon slices creates a bright, citrusy garnish that’s perfect for mocktails, tea, desserts, and more. Make a batch ahead and keep them on hand whenever you want to add an effortless pop of citrus. They’re simple, versatile, and made with just one ingredient!

EQUIPMENT

  • Sharpe knife or mandoline slicer to slice lemons evenly
  • Baking sheet to prevent lemon juice from dripping in the oven
  • Wire Cooling Rack (Oven-safe) to allow air circulation and speed up drying
  • Kitchen towel to use when cooling off dried lemons

INGREDIENTS
  

  • 4 whole lemons (unwaxed) Recommended brands: Meyer or Eureka

METHOD
 

Preheat and Prep

  • Preheat oven to 200℉.
  • Place a wire cooling rack inside a baking sheet.

Wash and Slice

  • Wash and thoroughly dry the lemons.
  • Slice clean lemons into ¼ inch thick rounds using a mandolin or sharp kitchen knife.
    Note: I prefer using a mandolin for even slices.
  • Optional: Remove visible seeds if using slices for tea/flavor infusions.

Arrange

  • Lay slices on the rack in a single layer without overlapping.

Dry Low and Slow

  • Dry in the oven for 2 hours.
  • Then remove from oven to flip each slice, rotate the baking sheet 180°, and place back in the oven at 200℉. Dry for 1 more hour.

Check Doneness

  • Slices are done when translucent, firm, and non-sticky.
  • Place soft or damp slices back in the oven, and continue drying in 15-minute intervals.

Air-out and Store

  • Let slices air dry at room temperature for 6-8 hours over a kitchen towel.
  • Store in an air-tight glass jar in a cool, dark place. Shake daily during the first week to keep slices separated.

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 two-third way mark. This also gives you a chance to rotate the pan since some ovens have hot spots.
    • Remove moisture completely: To ensure all moisture is gone, make sure to air out the dried lemon slices for 6-8 hours before storing. 
    • Conditioning: After storing, shake jar for 5-10 days daily to equalize any remaining moisture, prevent mold before sealing them for longer storage. 

NUTRITION

Calories: 0.05kcal | Carbohydrates: 0.01g | Protein: 0.002g | Sodium: 0.003mg | Potassium: 0.2mg | Fiber: 0.004g | Sugar: 0.004g | Vitamin A: 0.04IU | Vitamin C: 0.1mg | Calcium: 0.04mg | Iron: 0.001mg
Course: Condiments
Cuisine: American
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