Dehydrated Lemons

Happy MLK Day!

I hope your either having a fab day off of work!  Or if you’re working, I sincerely hope that you’re enjoying a nice day at work, nonetheless (suckaaaa).  Sorry, that was uncalled for.

Anyway, the title of this post sounds sort of… dried up and boring, right?

As my regular readers know, and as I alluded to last week, I have been up to my neck in lemons this winter.  Not that I’m complaining!  But it’s inspired a little more creativity in what I do with all those lemons than just juicing them like I did last year.  I did juice a lot of them though!  I’ve found that freezing zest and juice is my favorite thing to do with them, because it provides you with endless options for the rest of the year.  However, I was banned from putting any more jars of lemon juice in our deep freezer, which perfectly coincided with my discovery of @anhaica’s Instagram account.  She introduced me to a new form of lemon preservation: dehydration.  And I cannot get enough.

Dehydrated Meyer Lemons  | Oysters & Pearls

Dehydrated lemon slices have won a special piece of my heart for being so gosh-darn pretty.   I mean, just look!

Dehydrated Meyer Lemon Slice | Oysters & Pearls

I can’t get over it.

And to make the situation even more serious, they are the easiest way to preserve lemons that I have ever come across.

Nearly two years ago, Wheat brought a food dehydrator into my life.  Or rather, into our new house.  And he hasn’t used it since.  It sat, relegated to a shelf in the shed, and I pretty much forgot about it.  Not once did I ever contemplate using it.  I guess I associated it with beef and deer jerky, and jerky alone.  When I saw @anhaica‘s dehydrated lemons on Instagram, I knew that it was a weekend project that had to happen.  So thanks for sharing, @anhaica!

Dehydrating Meyer Lemon Slices | Oysters & Pearls

Dehydrated Lemons


– lemons (of any variety)
you’ll also need a food dehydrator


Scrub and wash the lemons to get them as clean as you can.  Using a very sharp knife, carefully cut the lemons into the thinnest slices you can manage.  Spread them across the racks of a food dehydrator, and dry for 10 to 12 hours at 135 degrees.  Halfway through, rotate the top racks to the bottom, and the bottom racks to the top, to get a more even drying time for all of them.  You’ll know they’re done drying when the flesh is a caramel-ish brown color and there is no moisture left.  Be sure not to pull them from the dehydrator too soon.  If there is any moisture left in them, they’ll rot.

Store in an air-tight container… until they’re gone?  They should keep for a very long time.

And in case you’re not super lucky like me and don’t have a food dehydrator hanging out in your shed, here is a guide to dehydrating lemons in your oven.  I can’t vouch for it, since I didn’t try it, but if you do, let me know in the comments!

Dehydrating Lemons to Preserve Them | Oysters & Pearls

I highly doubt mine will last very long.  I’ve been using one slice a day in my water.  You can keep refilling your water all day long, and the lemon just keeps on trucking!

How to Make Dehydrated Meyer Lemons | Oysters & Pearls

My coworker, Anne, said that while living in Japan, without any of their Christmas decorations, she used her oven to dehydrate lemons, limes, oranges, etc. to decorate their tree.  I can completely understand why.  I want to show everyone.  I want to tell the world.


Dehydrated Lemons | Oysters & Pearls

Which is why I’m going to make you look at a gajillion pictures of them.  I mean, really, you’re lucky I stopped when I did.

Jar Full of Dehydrated Lemons | Oysters & Pearls

I also put some in a small jar and took them to work.  They’re the perfect work-water-pick-me-up.  Because we all know, some days at work, your sanity hinges upon the little things.  Like clip art in emails. And lunch.  And lemon water.

Jar of Dehydrated Meyer Lemon Slices | Oysters & Pearls

Okay, I suppose I’ll stop now.  But if you’re drowning in lemon juice like I was, I highly recommend dehydrating some of them.  Apparently they’re excellent in hot or cold tea, perfect for baking, and a whole host of other uses that I’ve yet to discover.  Any suggestions?

Dehydrated Lemon Slice | Oysters & Pearls

And I’m quite confident the age old favorite, “Put it in your booze,” is the obvious answer.  But guidance on the best way to do that will not only be accepted, but whole-heartedly welcomed.


Until Next Time

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9 thoughts on “Dehydrated Lemons

  1. Annie

    You are hysterical! I don’t have any suggestions on uses for you, but I do agree that those pictures are beautiful! Hope you have a wonderful week! xo

  2. Torvmark

    I use dehydrated lemons in the garbage disposal. Throw a slice in and leave it during the day and the water going through the sink etc will rehydrate it. Then grind it for a great scent !

  3. Jan

    Your photos are awesome! I love looking at them. I didn’t like drinking water before so I was always juicing something. Then I discovered lemon water. It’s easier to make and I still get to stay hydrated and enjoy the health benefits of water. My office mates used to tease me about using dehydrated lemons before and thought that I’m the only one who does it (so I thought I must be weird). Glad to know there are others who love it as much as I do.
    Thanks for sharing!
    Jan recently posted…Making Jerky in a Dehydrator – What You Must KnowMy Profile

  4. Barbara B.

    I had these recently on top of a kale salad!! I just picked it up at ate it, rind and all!! They might have been a bit thinner than yours, but they were SO TASTY!! A super concentrated blast of lemony-goodness in your mouth. I think I was probably supposed to smash it up and eat it with the salad, but I could not resist the urge to just eat it whole. Glad I did!! We are trying to replicate theirs this week. They are beautiful too, thanks for posting.

    1. oystersandpearls Post author

      Yum!! I’ve also seen where folks sprinkle them with sugar and use them as chips, but I love them as is! Great idea to top a salad with them. Thanks for sharing!!

  5. Pingback: New York Times Kale Salad - Oysters & Pearls

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