Oven-Dried Lemon Slices
Serving Size: 25 slices
DESCRIPTION
Dried lemon slices are a simple, oven-baked way to preserve citrus for months. With no dehydrator needed, you’ll have bright, tangy lemon wheels that double as a cocktail garnish, holiday décor, or even ground into a dried lemon powder recipe. This guide walks you through how to slice, bake, and store them properly - with pro tips for humid climates, keeping color retention, and avoiding lemon rind bitterness after drying. They’re a no-fuss vegan condiment that looks gorgeous in a jar and instantly elevates drinks and desserts.
EQUIPMENT
- Sharpe knife or mandoline slicer I recommend a mandoline for even slices.
- Cutting board
- Baking sheet
- Oven-safe wire rack or parchment paper
- Kitchen towel (optional)
INGREDIENTS
- 4 whole lemons (unwaxed) I recommend brands like Meyer or Eureka
METHOD
Preheat and Prep
- Preheat oven to 200℉.Note: A lower temperature, typically between (170℉ - 200℉), prevents browning, but may increase drying time - which will also depend on the thickness of your lemon slices.
- Place a wire rack over the baking sheet, or line the baking sheet with parchment paper. Note: A wire rack allows for better air circulation and can speed up drying.
Wash and Slice the Lemons
- Thoroughly wash and dry the lemons.
- Slice the lemons into uniform rounds. I prefer to slice them about ¼ inch (6mm) thickness. Note: Uniform thickness is crucial for even drying.
- Optional: Remove any visible seeds if using dried lemon slices to infuse flavor and avoid bitterness.Note: I don't mind keeping seeds intact when using dried lemon wheels for garnishing purposes.
Arrange on Baking Sheet
- Lay the lemon slices on the prepared baking sheet (or rack) in a single layer.
- Ensure that the slices do not overlap to allow the air to circulate and moisture to evaporate efficiently.
Slow-Bake (Dehydrate)
- Place the baking sheet in the preheated oven. Bake for 2 hours.
- Flip slices and rotate the the baking sheet after 2 hours to prevent sticking or burning, and then place back in the oven for another 1 hour.
Check Doneness and Cool
- The lemon slices are done when they look translucent, and are no longer sticky or bendy. Transfer out the dried lemon slices that look done over to a clean kitchen towel.
- If any slices are still soft or moist, then place those back in the oven, and continue baking in 15-minute intervals.
- Once all the slices are done, remove them from the oven and let them cool completely on the wire rack. They will firm up further as they cool.
- Let the dehydrated lemon slices air out for 6-8 hours before storing to ensure all the moisture is completely removed.
Storage
- After 6-8 hours of airing, transfer the lemon slices to an air-tight container or jar.
- Store them in a cool and dry place, and give your jar a shake daily for about a week to prevent any clumping.
NOTES
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- No overlapping: Arrange the slices in a single layer on the pan for proper air circulation.
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- Convection: If your oven has a convection setting, I recommend using it. This setting turns on a fan that helps circulate air more evenly.
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- 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
Tried this recipe?Let us know how it was!