• Rinse lemons under warm water to remove wax and dirt.
• Use organic lemons if possible, since you’ll be using the peels.

2. 

Peel or Zest the Lemons:

• Use a zester or vegetable peeler to remove the yellow part of the skin.
• Avoid the white pith underneath — it’s bitter

Dry the Peels:

Option A: 

Dehydrator

• Spread the lemon peels in a single layer on dehydrator trays.
• Dry at 95–115°F (35–46°C) for 6–10 hours, or until brittle.

• Place peels on a baking sheet lined with parchment.
• Dry at the lowest oven temp (around 150–170°F or 65–75°C) for 2–3 hours, flipping halfway through.
• Leave the oven door slightly open for airflow.

Option C: 

Air Drying

(slower)