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Lemon powder will become your new favourite ingredient you didn’t know you needed. Do you love lemon drizzle cake? Can’t resist lemon chicken? Then you need lemon powder which will add an ultra bright zingy citrus flavour to all your lemon recipes. Plus you can keep it in your kitchen cupboards for up to a year so you will always have it on hand.
Jump to:
- Why do you need it?
- What is lemon powder?
- What’s the flavour like?
- Why use lemon powder instead of lemon zest?
- How many lemons do you need to make it?
- What equipment do you need?
- Do you need a dehydrator?
- Tips and troubleshooting
- How do you know when the lemon slices are done?
- Using leftover lemon peel instead
- What can you use lemon powder for?
- Other citrus powders
- More 'from scratch' recipes you'll love
- Homemade Lemon Powder
Don’t you think some lemon recipes can be a little lacklustre? I know I’m not the only one who has encountered a flat lifeless lemon poppy seed muffin.
What about when you’re zesting lemons and half of the zest ends up trapped in the zester or on your finger when you try and scrape it off.
Then do you remember that time when you had your heart set on making a lemon drizzle and the supermarket ran out of unwaxed lemons? Urgh, the palaver of washing and scraping off all the wax to get to the healthy zest.
Well, allow me to let you into a little secret.
Homemade Lemon Powder.
It’s an amazing ingredient to use instead of, or alongside, fresh lemons. If you love lemon flavour then having lemon powder in your larder or pantry will completely change your cooking and baking habits for the better.
Why do you need it?
- Lemon powder adds so much flavour to baked recipes and buttercreams without adding excess moisture.
- It doesn’t clump like lemon zest when you are whisking it into flour.
- It’s always in your larder or pantry if getting hold of lemons or even getting to the shops is not easy.
- The intense boost of citrus flavour is so much deeper than fresh zest or juice.
- You can add citrus flavour to your homemade seasonings.
- It lasts for up to 1 year!
What is lemon powder?
It’s just fresh organic lemons, cut into slices, dried, then ground up into a powder. No additives and no salt or sugar.
Imagine simple lemon flavour which you can always have to hand in your spice drawer which can live alongside your cinnamon or paprika.
What’s the flavour like?
Since this lemon powder is made in the oven (rather than a dehydrator) the lemon flavour is darkly roasted which adds a subtle caramel note.
This deep intense lemon flavour means a little powder goes a long way in your recipe.
Why use lemon powder instead of lemon zest?
- More concentrated flavour.
- Economical –you don’t need as much as fresh lemon zest.
- No clumping.
How many lemons do you need to make it?
1 lemon creates around 15g lemon powder which is about 1 tablespoon.
However, since the flavour is so concentrated you only need:
1 teaspoon lemon powder = 1 tablespoon lemon zest (zest of 1 lemon).
What equipment do you need?
To cut the lemons you just need a good sharp knife.
To ensure even thickness of the slices then you can opt for a mandoline (slicer). The blade needs to be sharp to work properly and you want to set it to about 4mm.
The OXO Hand-Held Mandoline Slicer is a good and inexpensive option if you are in the market for a new slicer and will ensure your lemon slices are lovely and even.
However you do need a good quality spice grinder. They are inexpensive and an invaluable kitchen tool. (nb. coffee grinders and spice grinders are basically the same gadget – so handy having 2 in 1)
I use my spice grinder all the time to make my own spice blends which are so much fresher than supermarket pre-blends.
Do you need a dehydrator?
No you don’t. All you need is your own oven set on a very low temperature.
Having said that, if you do have a dehydrator then by all means use it. The flavour will be slightly different, lighter and not as rich. Still a lovely zingy flavour though. The advantage of a dehydrator is that there is no risk of burning your lemon slices.
Tips and troubleshooting
- Cut the lemons as uniformly as possible.
- Don’t remove the seeds from the lemon slices before you put them in the oven otherwise it will shred the membrane of the lemon, making it liable to burn. The seeds will easily pop out once your lemons are dried. Make sure you remove them before you grind them.
- The lemon slices need about 4 hours in a very low oven. However, if you are cutting your lemon slices by hand then there may be some variation on how long they take. Check their progress regularly. Some slices may be done around 3½ hours depending on their thickness.
- Run the lemon slices through the spice grinder twice. The first time the dried lemon will be broken down but there will still be large clumps. After the initial grind, scrape the powder out of the grinder, whisk it together in a small bowl then pour back in the grinder for a second go. It should be powdery fine when finished.
How do you know when the lemon slices are done?
Your lemon slices will be perfectly dried and ready when they are:
- Crisp and not damp to the touch.
- Translucent, papery feel.
- Golden yellow – some may be browner than others. That’s okay but discard them if they are veering on black.
Using leftover lemon peel instead
Actually you don’t have to use whole lemon slices. If you are juicing a lot of lemons, to make lemonade for example, then you can just dry your discarded peels for the lemon powder.
This way you can even go one step further and carefully slice away the pith from the lemon peels which will remove any residual bitter taste. I like the layered flavour of the subtle bitter bite but it’s definitely a personal choice.
What can you use lemon powder for?
- Use in recipes whenever lemon zest is called for. (1 teaspoon lemon powder = 1 tablespoon lemon zest)
- Use it in the flour mix for this Chicken Schnitzel or any other breaded recipes.
- Add to buttercream for the most gorgeous lemon buttercream of your dreams.
- Use it to make ultra zingy Lemon Poppy Seed Muffins, Lemon Drizzle Cake or Lemon Cheesecake.
- Stir into black tea.
- Add sugar and lemon powder into a food processor to make homemade lemon sugar. Delicious sieved on top of a Victoria Sponge.
- Or whizz it up with salt to make homemade lemon salt. Can you imagine sprinkled over buttery potatoes?
- Or blend it with pepper to make homemade lemon pepper. Then grind it over your favourite pasta sauce!
- Stir into mayonnaise to make lemon mayo.
- Sprinkle a pinch of it into any chicken, lamb, or pork or fish recipe.
- Add into dried herbs and spices to make your own seasoning blends to season meat and vegetables.
- Or even use it in homemade beauty products.
Honestly, you will wonder how you lived without it.
Other citrus powders
And once you’ve conquered lemon then other flavour variations you could try are:
- Orange Powder (so so so useful- especially if you love Chocolate Orange Cake!)
- Grapefruit Powder
- Lime Powder
More 'from scratch' recipes you'll love
Homemade Mixed Peel
Homemade Stem Ginger in Syrup
Homemade Glacé Cherries
Homemade Marzipan
If you make this Homemade Lemon Powder recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this lovely ingredient as the VIP in your own baking or cooking creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.
Homemade Lemon Powder
Ingredients
- 12 lemons - organic and unwaxed
Instructions
- Pre-heat oven to 80C / 60C fan and line a couple of large baking trays with baking parchment.
- Slice the lemons thinly using a very sharp knife. Discard any slices that are slightly ripped as these have a tendency to burn.
- Place the lemon slices on the baking trays.
- Bake in the oven for 2 hours.
- Turn each lemon slice over.
- Bake for a further 2 hours (*see notes)
- Remove lemon slices from oven which should be golden and crisp to touch.
- Leave to cool before processing in the grinder.
- Grind the lemon slices in batches. Place a small amount of the dried lemon slices in the spice grinder (about 10). Use the guide on your grinder to confirm the maximum amount you can fill it.
- Grind the slices for about a minute using the instructions on your grinder. The lemon slices will turn into a golden powder. You may need to give the powder a second grind to get a really fine powder.
- Store the lemon powder in an airtight glass jar in a cool dark place for up to a year.
Notes
- Cut the lemons as uniformly as possible.
- You can use a mandoline set at 4mm width.
- Don’t remove the seeds from the lemon slices before you put them in the oven but pop them out before you grind them.
- *Check your lemons frequently in the oven. The lemon slices need about 4 hours in a very low oven. However, if you are cutting your lemon slices by hand then there may be some variation on how long they take. Check their progress regularly. Some slices may be done around 3½ hours depending on their thickness.
- The lemon slices are ready when they are crisp and not damp to the touch, translucent and golden yellow.
- Run the lemon slices through the spice grinder twice. After the initial grind, scrape the powder out of the grinder, whisk it together in a small bowl then pour back in the grinder for a second go. It should be powdery fine when finished.
- Use the lemon powder in cakes, seasonings, tea or homemade beauty products.
Jemma says
Can I make lemon powder and stuff them in tea bags to make lemon tea bags? Thinking of a fun family activity for winter
Georgina Hartley says
Absolutely - that sounds delicious!!! It won't have the 'fresh' taste that a fresh lemon has - but it will be richer and more intense. Actually lovely for cooler times of the year. And you can do the same with oranges.
Raphaelle says
If I boil the lemons with sugar first before dehydrating, do you think it will make an effective sweet confectionary powder?
Georgina Hartley says
I just don't know as I haven't tried that before.
Peter says
Hi Georgina,
Second time I'm making this. Absolutely love it! Using this on everything - great on lamb chops, marinades, cheese cake, lemon and herb chicken and the list goes on..... The flavour it adds is amazing!!
Georgina Hartley says
So happy to hear you are finding it such a useful ingredient!!
M.A. says
I ran across this recipe as I was thinking about alternatives to using Lemon Extract which I despise. The aftertaste in frostings & other baked goods just doesn't sit right with my tastebuds. Then I saw this & am so excited to make the powder today. What about Coconut and berries, could they all be dried like this & powdered as well? If so how would you do them?
Georgina Hartley says
So far I have only tried this method with citrus fruits. I'll update here when I experiment further.
Teri says
Hi Georgina 🙂 I found your website whilst looking for gf flour info, which I’ve found very helpful. Just seen this recipe and I’m so pleased because I’m looking for something to use up my limes, my tree seems to have gone into overdrive this year! I make preserved limes every year for myself and to gift, since Ottolenghi introduced us to preserved lemons there’s been no turning back!, but this year there are just so many limes I can’t keep up! And I can’t bear to see them just lying under the tree. I think your recipe will turn out to be another kitchen staple that I can’t imagine being without, I’m off out to pick a bowlful and will be trying this today, thankyou :))
Georgina Hartley says
It is such a brilliant use of limes. I can imagine all the lovely recipes that can be make with it! I'm happy you found me - thank you!
tsg says
Hi!!!
I m from Mumbai, India.
Very impressed with this recipe.
Can I add this dehydrated Lemon Juice Powder, as a seasoning in salads, corn on cob, French fries,salsa, tortilla chips (Nachos),etc.
Regards.
Georgina Hartley says
Yes you absolutely can. Thos are all great suggestions - the nachos would be lovely!
Matt says
Do you think I could use the left over flesh from making the mixed peel recipe to make this powder? 8 lemons worth is going to be a lot of spare citrus flesh.
Georgina Hartley says
Yes you absolutely can!
Ruth says
Georgina, I would like to make lemon pepper with the lemon powder (your recipe) I have on hand. What proportions of l/p and pepper would you recommend, please? Black, white or Madagascan pepper?
Many thanks.
Georgina Hartley says
Hi Ruth - you can mix it up according to your tastes. Start gently with 1 tablespoon lemon powder, 1/2 teaspoon ground black pepper and 1/2 teaspoon salt and go from there.
Brooke says
Made a small batch using the dehydrator it smells amazing!! How much powder, pepper and salt should I use to make lemon pepper?
Georgina Hartley says
You can mix it up according to your tastes. Start gently with 1 tablespoon lemon powder, 1/2 teaspoon ground black pepper and 1/2 teaspoon salt and go from there.
Kate says
This sounds amazing. I can’t wait to get back to the shops to buy fresh lemons and a grinder as the lockdown has kept me pretty much housebound. I used to do dried apple slices for my boys when they were little but never thought to take the process further with other fruit which could be ground to a powder.
Georgina Hartley says
We find it an absolutely invaluable ingredient in our kitchen!!
Diane says
Brilliant! Simply brilliant. I am a tentative baker now that I’m Celiac and your recipes and tips have been inspiring and so helpful. I first tried your lemon curd and it was A-mazing with Meyer lemons!
I have wonderful neighbors who share their fruit and I tried this powdered citrus recipe first with oranges. It was easy-peasy, but had to dry them a bit longer as they were soooo juicy. And I was fortunate to be given seedless oranges. It truly couldn’t have been easier. I am wondering what ratio of powder to replace orange zest you would recommend. Thank you so much for all you do and share of your gifts. I am now a faithful follower. Warmly, Diane
Georgina Hartley says
Hi Diane, I'm so happy to hear that - thank you! It's exactly the same ratio of orange powder to replace the zest as for the lemon: 1 teaspoon orange powder = 1 tablespoon orange zest.
Maria says
I’m rather given to saving Citrus peels by freezing them. I usually turn them into marmalade my friends are all well supplied for their morning toast, LoL. However do you think this could take an extra step to powder and, would thawed peels be OK do use. I do have a dehydrator which maybe better for thawed peels as they tend to soften when frozen. PS I used to live in Lordship Road Stoke Newington now I’m live on the Mornington Peninsula Melbourne Victoria Australia. I’ve passed on your site to several friends who are coeliac and/or those who cook for them, to great acclaim. Cheers
Georgina Hartley says
Hi Maria - absolutely. It's a great use of frozen citrus peels. If you have a dehydrator even better but they can still be dehydrated in the oven on a very low setting. Ah - I'm very near to Stokey!! Gosh, I bet you're appreciating the better weather across the world - we are experiencing a biting cold snap currently!
GSMIshra says
nice idea
Jo says
You’re a genius Georgina! The smell is insane alone - I’m half tempted to make a giant batch and use it in pot pourri
I made this for a lemon drizzle cake (actually my lemon cream cheese cake recipe which I’ve veganised now). It’s for my husband’s uncle’s 70th birthday and whilst he wanted a no fuss birthday cake, I’m so pleased that it’s still super special. Honestly - the flavour is just incredible, I’m super pleased with it (plus how beautiful are the baked slices?!).
P.s. I blitzed mine in my NutriNinja blender as my Krupps coffee bean grinder is just rubbish (and May have been thrown away in a fit of rage ) and it’s worked beautifully apart from a few pips I forgot to remove before hand 🙂
Georgina Hartley says
Lovely to hear from you Jo! Thank you and I totally agree - I use my lemon powder most days in savoury and sweet dishes- even if I have fresh lemons in. So useful and gives everything such a lovely lemony flavour. Brilliant idea on the pot pourri!!
Ruth says
Thanks so much for this great recipe, Georgina! I made it for the first time yesterday and love its taste and simplicity! It is SOOO super zingy with great layers of flavour! Deeply lemony, sour, but also almost sweet! Lovely! I'm going to use it in your Lemon Poppy Seed Muffins recipe tomorrow.
Georgina Hartley says
Hi Ruth - that's brilliant - I'm happy you are loving the lemon powder too! Let me know how the muffins go!!
Nicky says
This is a fabulous idea! We often end up housesitting for people with lemon trees, so next time, I’m going to try this. Thank you!
Georgina Hartley says
Great - I just love having the lemon powder to hand. Have fun making it!