Lemon Powder Recipe

Lemon powder is a versatile spice made by dehydrating lemon peels and grinding them into a fine powder. It provides an intense, bright lemon flavor that can elevate both sweet and savory dishes.

Lemon Powder Recipe

This zesty powder is easy to make at home with just lemons and a few pieces of basic kitchen equipment. And it can be used in countless ways, from seasoning blends to marinades, baked goods, sauces, salad dressings, and more!

Preparing the Lemon Peels

The first step in making lemon peel powder is obtaining fresh lemon peels. Here are some tips:

  • Choose organic lemons whenever possible since non-organic lemons may have residues from pesticides and chemicals on the peel.
  • Select lemons with bright, vibrant color. Avoid any with soft spots or damage.
  • For thin-skinned Meyer lemons, peel them whole like an orange. The flavorful outer peel is what you want.
  • For thicker-skinned lemons, use a vegetable peeler or zester to remove just the outermost zest, leaving the bitter white pith behind.
  • You can collect peels over time and store them in the fridge until you have enough for a batch of powder. Or dry the peels as you go.

Key Takeaway: Always start with fresh, organic lemons. Peel them to get just the outermost flavorful zest.

Drying Methods for Lemon Peels

There are a few options for properly drying lemon peels to make powder:

Using a Food Dehydrator

  • Arrange peels in single layer on dehydrator trays. Don’t overcrowd.
  • Set temperature between 95-105°F. Drying time varies based on thickness of peels.
  • Takes 24-48 hours. Peels are done when completely dried and brittle enough to snap in half.

Using the Oven

  • Spread peels on baking sheet in thin layer. Parchment paper helps.
  • Bake at lowest possible temperature for several hours. 170°F is a good target.
  • Takes longer than a dehydrator and risks burning. But works in a pinch!

Key Takeaway: Use lowest possible temperature over long timeframe to fully dehydrate peels for powder.

Grinding Dried Lemon Peels into Powder

Once your lemon peels are completely crispy and dry:

  • Use a blender, food processor or coffee grinder to pulverize them into powder.
  • Run through a strainer to sift out any remaining chunks. Re-grind them for finest consistency.

The end result should be a light, fluffy lemon powder. Store in an airtight container in a cool, dry place. It keeps over a year!

Key Takeaway: Fully grind peels into fine powder. Sift and re-grind any chunks for best consistency.

Using Your Homemade Lemon Peel Powder

Homemade lemon powder shines for its pure, bright flavor. Just a little sprinkle adds a punch of citrus. Try these ideas:

Seasoning Blends

Baked Goods

  • Add to cakes, breads, cookies, muffins, scones, etc. Brightens flavors!
  • Makes amazing lemon frosting and glaze for sweet treats.

Sauces, Dressings & Dips

  • Mix with olive oil and vinegar for salad dressing. So much better than plain vinegar!
  • Stir into hummus, tzatziki sauce, aioli mayo, herb pestos and more.

Veggies & Proteins

  • Toss with roasted veggies – so delicious! Works great on chicken and fish too.
  • Add brightness to otherwise heavy dishes like quiche, frittatas, casseroles.


  • Stir into iced tea, lemonade, smoothies
  • Rim glasses with lemon powder and sugar for cocktails

With a little creativity, the possibilities are truly endless. This zingy powder is a pantry staple you’ll be so glad to have on hand!

Lemon Powder Recipe

Homemade Lemon Powder Recipe


  • Vegetable peeler or zester
  • Baking sheet
  • Food dehydrator or oven
  • Blender, food processor, or coffee grinder


  • 4 lemons, washed thoroughly
  • Parchment paper (optional)


Peel the lemons:

  • For thin-skinned Meyer lemons, peel them whole like an orange.
  • For thicker-skinned lemons, use a vegetable peeler or zester to remove just the outermost zest, leaving the bitter white pith behind.

Dry the lemon peels:

  • Food dehydrator method: Arrange peels in a single layer on dehydrator trays without overcrowding. Dehydrate at 95-105°F for 24-48 hours until completely dried and brittle enough to snap in half.
  • Oven method: Spread peels in a thin layer on a parchment-lined baking sheet. Bake at the lowest possible temperature, around 170°F, for several hours until crispy and dry.
  • Grind the dried peels into a fine powder using a blender, food processor, or coffee grinder.
  • Sift the powder through a strainer to remove any remaining chunks. Re-grind chunks if needed to achieve a fine, fluffy powder.
  • Store lemon powder in an airtight container in a cool, dry place for up to 1 year.
  • Use to elevate both sweet and savory foods! Sprinkle into dressings, seasoning blends, baked goods, marinades, and more.


  • Choose organic lemons when possible.
  • Fully drying the peels is crucial for grinding into powder and preservation.
  • A dehydrator provides better temperature control, but the oven method works too.


How long does lemon powder last?

When stored properly in an airtight container in a cool, dry place, lemon powder will keep for over one year.

Can you use other citrus peels to make powder?

Yes! You can use this same drying and grinding process to make powders with orange peel, grapefruit peel, lime peel, etc. Mix and match too.

Is the oven method as good as a dehydrator?

A dehydrator generally provides better temperature control at very low heats, yielding better flavor and color retention. But the oven method absolutely still works.

What’s the difference between lemon powder and lemon zest?

Lemon powder contains all parts of the peel, while zest is just the outermost yellow peel. The powder has a deeper, more complex flavor.

How much lemon powder equals fresh lemon zest?

The standard substitution ratio is: 1 teaspoon lemon powder = 1 tablespoon fresh lemon zest.


Sprinkle this bright yellow spice into anything needing a punch of tangy lemon flavor. It takes baked goods, salad dressings, seasoning blends and more to the next level.

Lemon powder is endlessly versatile, budget-friendly, and keeps for over a year. This zesty homemade staple deserves a permanent spot in every well-stocked pantry!

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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