This process can be applied to any citrus fruit.
Dehydrating is an excellent way to preserve lemons and citrus .
- Before slicing your fruit for dehydrating, be sure to zest it first. See the post and video on lemon zest for details.
When I first learned about dehydrating citrus, the instructions said to simply slice the fruit with the peelings. However, sometimes the dehydrated fruit has a bit of a bitter taste. So I decided to peel it before dehydrating.
This video shows a nifty little Tupperware gadget that is perfect for peeling citrus. Originally, the only way you could get one was to win it as a prize at a Tupperware party. I get mine at the thrift stores. They usually range from 10¢ to 25¢.
Once you’ve got the peeling off, there is the white membrane to take care of. In some citrus this causes a bit of a bitter taste, so you want to remove it, too. A paring knife is a really simple way to do it.
After peeling the fruit, simply slice and rack it. I dehydreate mine on a low temp, around 115.
Dehydrated citrus may take several days to dry, depending on how juicy the fruit is. It will turn out crisp and pity.
- Check by touch to see if they are completely dry. If any moisture comes out when you squeeze a bit, then it is not ready.
- Use as a garnish on deserts, fish, or chicken dishes
- Insert under the skin of your chicken and bake for a wonderful flavor
- Powder and sprinkle with fresh cracked pepper on your chicken or fish before broiling for lemon/pepper seasoning
- Put several slices in a glass of cold water, sweeten as desired, and allow to rehydrate for a nice cool drink
- Let your imagination run wild! J