🌿 Homemade Lemon Powder Recipe
Ingredients:
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Fresh lemons (4–6, preferably organic)
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Water (for rinsing)
Instructions:
Step 1: Wash & Dry
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Wash the lemons thoroughly to remove dirt, wax, or pesticides.
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Pat them completely dry with a clean towel.
Step 2: Peel or Slice
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Option 1: Peel method – Use a vegetable peeler or knife to remove the yellow zest (avoid the bitter white pith).
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Option 2: Slice method – Thinly slice lemons (with peel) and remove seeds.
Step 3: Drying
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Oven Method: Place peels/slices on a baking tray. Dry at the lowest temperature (50–60°C / 120–140°F) for 2–3 hours, flipping halfway.
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Dehydrator Method: Spread evenly in a dehydrator and dry at 95°F (35°C) for 8–12 hours until crisp.
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Sun Drying: Place on a clean tray, cover with a thin mesh cloth, and let them dry in sunlight for 2–3 days (depends on humidity).
Step 4: Grind
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Once fully dry and brittle, grind in a spice grinder or blender until fine powder.
Step 5: Store
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Store in an airtight jar away from sunlight.
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Stays fresh up to 6 months if stored properly.
🍋 Uses of Lemon Powder:
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Add to tea for a tangy flavor.
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Use in marinades and rubs for chicken, fish, or vegetables.
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Mix in desserts, cookies, and smoothies.
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Sprinkle on salads or yogurt.
❓Q&A
Q1: Can I use the white pith of lemon?
👉 It’s better to avoid the white pith as it tastes bitter. Just use the yellow zest or thin slices.
Q2: How do I know my lemon is dried enough?
👉 It should feel crisp, snap easily, and have no moisture. If flexible, it needs more drying.
Q3: Can I make lemon powder without a dehydrator or oven?
👉 Yes! Sun drying works, but ensure lemons are thinly sliced and protected from dust/insects.
Q4: My powder clumps — what to do?
👉 Add 1 teaspoon of uncooked rice or food-grade silica gel in the jar to absorb moisture.
Q5: Can I use lemon powder instead of fresh lemon juice?
👉 Yes! Mix 1 teaspoon lemon powder with 2 teaspoons water = ~1 tablespoon fresh lemon juice (flavor will be slightly different).
