How to dry a lemon peel

Lemon with peel image by Marek Kosmal from

Dried lemon peel preserves the flavour of the lemon for extended storage. Using the dried peel in your recipes adds a citrusy flavour to foods without the acid of lemon juice.

Dry the yellow portion of the lemon peel, also known as the zest, in the microwave for a fast, convenient method of preserving that does not require a food dehydrator. Use an oven to dry your lemon peel if you don't have a microwave.

Rub the exterior of a lemon against a grater or zester to rub off only the yellow portion of the peel. Stop grating when the white pith becomes exposed.

Line a paper plate with two layers of paper towels.

Arrange the grated peel in a ring shape on the paper towels.

Microwave on 70 per cent power for 12 to 13 minutes, stirring halfway through heating.

Let the dried lemon peel cool completely before transferring to an airtight container for storage in a cool, dry place.

Grate only the yellow portion of six whole lemons using a grater or zester.

Preheat the oven to the lowest possible setting and line a baking tray with parchment paper.

Scatter the grated lemon peel on top of the parchment paper on the baking tray in a single layer.

Place the baking tray in the oven to dry the lemon peel.

Dry the lemon peel for one to two hours in the oven at the lowest temperature setting until completely dried. Let cool before storing in an air tight container.