Making lemon powder is very easy

 

Making lemon powder is very easy: just a pinch is enough to enhance your desserts and dishes.

Ingredients:

6-8 lemons (organic, if possible, as you will be using the peel)

Instructions:

Wash the lemons: Thoroughly scrub the lemons under warm water to remove any wax, dirt, or pesticides. You can use a vegetable brush for this. Pat them dry completely.

Zest the lemons: Using a microplane or a fine grater, carefully remove the yellow part of the lemon peel (the zest). Avoid the white pith underneath, as it can be bitter.

Dry the zest:

Oven method: Spread the lemon zest in a thin, even layer on a parchment-lined baking sheet. Bake at the lowest temperature your oven can go (around 170-200°F or 75-95°C) for 1-2 hours. Check it every 20-30 minutes and stir to ensure even drying. The zest is ready when it's completely dry and crispy.

Dehydrator method: If you have a food dehydrator, spread the zest on the trays and follow the manufacturer's instructions for drying citrus zest. This typically takes 4-6 hours.

Cool and blend: Let the dried zest cool completely. Once cool, transfer it to a spice grinder, a coffee grinder dedicated for spices, or a powerful blender.

Grind into powder: Grind the zest in short pulses until it becomes a fine powder. Be careful not to over-blend, as the oils can be released and make it clumpy.

Store the powder: Store the lemon powder in a small, airtight jar in a cool, dark place. It will retain its flavor for several months.