Lemon powder is a versatile and flavorful pantry staple that captures the bright, zesty essence of fresh lemons in a concentrated, shelf-stable form. This homemade version allows you to preserve the vibrant taste and aroma of lemons long after their season has passed. By dehydrating the entire lemon—peel, pith, and flesh—and then grinding it into a fine powder, you create a powerful ingredient that can be used in a multitude of ways. Unlike store-bought versions that may contain additives or fillers, this recipe guarantees a pure, unadulterated lemon flavor that is perfect for both sweet and savory applications.
The process of making lemon powder is surprisingly simple, though it requires a bit of patience. It involves a thorough cleaning of the lemons, slicing them thin, and then dehydrating them until they are completely crisp. The final step is grinding the dried lemon slices into a fine powder. The resulting powder is a beautiful, pale yellow color and has an incredibly potent scent. It’s perfect for adding a burst of citrus to baked goods, seasoning marinades, or even creating a quick, refreshing drink. Having a jar of this lemon powder on hand means you always have the bright flavor of lemons at your fingertips, without the need for juicing or zesting a fresh one. It’s an excellent way to reduce food waste and maximize the use of every part of the fruit.
Ingredients:
- 10-12 large, organic, unwaxed lemons (the number can vary based on size and the desired yield)
- 1 large bowl of cold water
- A clean vegetable brush or soft cloth
Instruction:
- Preparation and Cleaning: Begin by thoroughly washing the lemons. Since you will be using the entire fruit, it’s crucial to remove any pesticides, dirt, or wax. To do this, fill a large bowl with cold water and add the lemons. Use a vegetable brush or a soft cloth to scrub each lemon under the water. This is especially important for organic lemons, as they can still have dirt on them. For non-organic lemons, a warm water soak with a tablespoon of baking soda for 15-20 minutes can help remove wax and other residues. After scrubbing, rinse each lemon under running water and dry them completely with a clean towel. Ensure there is no moisture left on the outside of the lemons.
- Slicing the Lemons: Using a very sharp knife or a mandoline slicer (recommended for even thickness), slice the lemons into very thin, uniform rounds. The ideal thickness is about 1/8 to 1/4 of an inch. Thinner slices will dehydrate faster and more evenly. As you slice, remove any seeds you encounter. If you leave the seeds in, they can impart a bitter flavor to the final powder. Arrange the lemon slices in a single layer on the trays of your dehydrator. Make sure the slices do not overlap, as this will prevent proper air circulation and result in uneven drying.
- Dehydration: Place the dehydrator trays in the dehydrator. Set the temperature to a low setting, typically between 125°F and 135°F (52°C to 57°C). The dehydration process will take anywhere from 8 to 16 hours, depending on the thickness of your slices, the humidity of your environment, and the efficiency of your dehydrator. Check on the lemons periodically, rotating the trays if necessary, to ensure even drying. The lemons are fully dehydrated when they are brittle, completely dry to the touch, and snap easily when bent. There should be no remaining moisture or pliability in the slices. If you do not have a dehydrator, you can use an oven set to its lowest temperature, propping the door open slightly with a wooden spoon to allow moisture to escape. This method will likely take a similar amount of time.
- Cooling the Dried Slices: Once the lemon slices are completely dehydrated, turn off the dehydrator or oven and let the slices cool down to room temperature. This is a critical step, as grinding warm slices can create steam, leading to clumping and moisture in your powder. The slices should be crispy and hard once cooled.
- Grinding into Powder: Place the cooled, dried lemon slices into a high-speed blender, a spice grinder, or a coffee grinder. It is best to work in small batches to avoid overheating the motor and to ensure a uniform grind. Pulse the machine in short bursts, gradually increasing the speed until the slices are broken down into a coarse powder. Continue grinding until you achieve a very fine, flour-like consistency. The finer the powder, the more evenly it will mix into your recipes. Be careful not to grind for too long at once, as the friction can generate heat and cause the oils in the lemon to release, potentially leading to clumping.
- Sifting and Storage: For the finest powder, you can sift the ground mixture through a fine-mesh sieve. This will help remove any larger, unground pieces. Store the finished lemon powder in an airtight glass jar. Keep the jar in a cool, dark place, away from direct sunlight and humidity. Proper storage will preserve its potency and flavor for up to a year or even longer. A glass jar is preferred over plastic, as it will not absorb the powerful citrus oils.
Uses for Lemon Powder:
- Baking: Add a teaspoon or two to cake batters, cookie doughs, or frosting for a concentrated lemon flavor.
- Seasoning: Use it as a dry rub for chicken, fish, or vegetables. It’s also great for seasoning popcorn or homemade potato chips.
- Beverages: Mix with sugar and water to create an instant lemonade. Sprinkle a pinch into hot tea or cocktails for a citrusy boost.
- Marinades and Dressings: Incorporate it into dry marinades or vinaigrettes to add a bright, acidic note.
- Household: Mix with baking soda to create a natural, lemon-scented cleaning scrub.