Lemon Powder (Dehydrated Lemon Zest)

Instructions

Wash and zest
Scrub the lemons thoroughly under warm water. If they are not organic or have a wax coating, blanch them briefly in boiling water for 10 seconds, then rinse.
Using a microplane or fine‑grater zester, remove only the yellow outer peel—avoid the bitter white pith.
Spread the zest
Spread the fresh zest in a thin, even layer on a baking sheet lined with parchment paper (for oven drying) or on the trays of a food dehydrator.
Dry completely
- Oven method: Set oven to the lowest temperature (170°F / 75°C). Place the zest in the oven with the door slightly ajar (use a wooden spoon to prop it open) to allow moisture to escape. Dry for 2–4 hours, stirring occasionally, until the zest is completely brittle and snaps when bent.
- Dehydrator method: Dry at 95–105°F (35–40°C) for 6–10 hours, or until crisp.
Grind into powder
Let the dried zest cool completely. Transfer to a clean, dry spice grinder or high‑speed blender and pulse until a fine powder forms. For a smoother texture, sift through a fine‑mesh strainer and regrind any larger pieces.
Store
Immediately place the powder in an airtight glass jar. Store away from light, heat, and moisture.

Application	Amount	Tip
Cakes, muffins, scones	½–1 teaspoon	Add to dry ingredients for a bright lemon flavor without extra liquid.
Frostings & glazes	A pinch to ¼ teaspoon	Whisk into powdered sugar for a subtle citrus note.
Roasted vegetables	Sprinkle lightly	Toss with olive oil and powder before roasting.
Seafood & chicken	Pinch as a finishing dust	Adds freshness without acidity.
Salad dressings	¼ teaspoon	Whisk into vinaigrettes for lemon flavor that won’t break the emulsion.
Cocktails & lemonade	Tiny pinch	Dissolves instantly for quick citrus kick.