Lemon zest is a great way to add quick flavor to a recipe, but fresh lemon zest goes bad so quickly. Luckily, dried lemon zest is super easy to make and learning how to dehydrate lemon zest is a skill you'll use over and over again!
Course Food Preservation
Cuisine American
Keyword Dehydrator Recipes, Lemon
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 1Jar
Calories 10kcal
Author Stacy Williams
Cost $2.00
Equipment
Food Dehydrator or Large Cookie Sheet
Box Grater or Zester
Storage Jar
Ingredients
Lemons
Instructions
Wash and Dry Lemons Well.
Grate Lemon Peel to Zest. If using a box grater, use the small holed side.
Spread zest on dehydrator sheets with fruit leather insert or in a thin layer on a cookie sheet.
Dry in 150°F oven in 5 minute increments. After each time, shake or stir the lemon zest to keep it from burning. For a food dehydrator, dry on lowest setting until dry while keeping a watchful eye. Dried lemon zest will burn quite easily. Store in an airtight jar or container when fully dry.
Notes
The amount of lemon zest you end with will depend on the amount of lemons you zested. 14 lemons gave me (1) 8 oz jar of dried lemon zest.
Wash lemons very well and allow them to fully dry.
Make certain your dried lemon zest is fully dehydrated. Moisture left in the zest will create a situation where mold and other contaminants can grow.