How to Make Dried Lemon Peel Powder?
Go for organic, unwaxed lemons since you’re using the peel directly. Conventional lemons often have wax coatings and pesticides that are hard to remove.
Give your lemons a good scrub under warm water to remove any dirt or residue. Pat them completely dry.
Use a vegetable peeler to remove the zest, focusing only on the bright yellow outer layer. Avoid the white pith beneath—it’s bitter and won’t add the desired lemony flavor.
Place the lemon peels in your air fryer at 160°F (70°C) for about 15 minutes. If you don’t have an air fryer, you can use a regular oven set to its lowest temperature, leaving the door slightly open for airflow. The peels should feel dry and slightly brittle when ready.
Once completely cooled, grind the dried peels into a fine powder using a spice grinder or high-speed blender. A mortar and pestle can work too, though it’ll take more effort.
Transfer the powder into an airtight glass jar, stored in a cool, dark place to preserve its aroma and potency.
How Long Does Dried Lemon Peel Powder Last?
Stored correctly, dried lemon peel powder can last up to 6 months—though it rarely sticks around that long once you realize how versatile it is. Over time, the lemon oils will gradually lose their punch, so aim to make small batches for maximum flavor impact.
If you notice the scent starting to fade, it’s time for a fresh batch. But honestly? It’s so easy to make that keeping a steady supply won’t feel like a chore.
