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If you’re looking for creative ways to reduce food waste and add a burst of citrus flavor to your cooking, lemon powder is a must-try! Made from dehydrated lemon rinds, this zesty powder can be used in spice blends, marinades, soups, baked goods, and more. Plus, it’s a simple and rewarding way to preserve lemons long after citrus season ends.
I’ve been doing a lot of experimenting with my freeze dryer and I’ve found that lemon rinds dried in a freeze dryer yields a more intense flavor and aroma, better color retention, and it’s easier to grind in to a powder. Lemon powder can definitely be made in a dehydrator, it just might take longer and you’ll want to use a lower heat setting to preserve as much of the color and flavor as possible.
In this post, I’ll walk you through exactly how to freeze dry AND dehydrate lemon rinds to turn them into a shelf-stable powder you can use year-round.
Why Make Lemon Powder?
Lemon powder is a fantastic way to capture the bright, tangy flavor of lemons in a concentrated form. It’s perfect for:
🍋 Adding to homemade spice blends
🍋 Sprinkling into soups, dressings, or marinades
🍋 Boosting flavor in baked goods, like cookies and cakes
🍋 Seasoning roasted vegetables, chicken, or seafood
🍋 Mixing into herbal teas for a citrus kick
Plus, by using leftover lemon rinds, you’re making the most of your produce and reducing food waste at the same time!
What You’ll Need
- Fresh lemon rinds (from organic lemons preferably)
- A dehydrator or freeze dryer
- A sharp knife or vegetable peeler
- Spice grinder, coffee grinder, or high-speed blender
- Airtight jar for storage
- Mason jar vacuum sealer (optional)
Step 1: Prepare the Rinds
Before juicing your lemons peel them with a pairing knife or vegetable peeler in to small strips to help them dry evenly. To prevent bitterness, try to scrape off or avoid as much of the white pith as possible.
Step 2: Dehydrate/Freeze dry the Lemon Rinds
Arrange the lemon pieces in a single layer on your dehydrator/freeze dryer trays, leaving space for airflow.
- If you are dehydrating them, set your dehydrator to 125°F (52°C) and dry for about 8-12 hours — or until the rinds are fully dry and crisp. They should snap or break easily when bent.
- If you are using a freeze dryer, freeze your trays first and then place them in the freeze dryer and allow it to do the rest of the work. You can also freeze dry them with other herbs to fill the trays in your freeze dryer.
Tip: No dehydrator? You can also dry lemon rinds in the oven at the lowest temperature setting with the door slightly cracked to allow moisture to escape. This can take several hours, so check periodically.
Step 3: Grind into Powder
Once your rinds are fully dried and crunchy, place them in a spice grinder, coffee grinder, or high-speed blender. Blend until you have a fine powder.
If you want a smoother texture (especially for baking), you can sift the powder through a fine mesh sieve and re-grind any larger bits.
Step 4: Store for Long-Term Use
Transfer your lemon powder into an airtight glass jar and store it in a cool, dark place. For extended shelf life, you can add an oxygen absorber and vacuum seal the jar. Properly stored, homemade lemon powder can stay fresh for up to a year.
You can also mix lemon powder with other spices to make seasonings like lemon pepper, Mediterranean herb blend, herb seafood rub, etc.
Lemon powder is a simple, zero-waste ingredient that adds a big punch of flavor to both sweet and savory recipes. Whether you’re making spice blends, seasoning roasted vegetables, or brightening up baked goods, this homemade citrus powder is a pantry staple you’ll reach for again and again.