Dehydrated Lemon Slices

Need a new fun garnish to add to all of your favorite citrus cocktail? Make some dehydrated lemon slices in just a few simple steps!

Sliced and dried citrus fruit arranged on a white surface.

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Dehydrated Lemon Slices Recipe

Lemon drinks are among some of the most refreshing beverages out there! There’s nothing like a glass of cold lemonade on a hot summer day. And a frozen lemon daiquiri at a poolside party is so tasty.

So having some easy garnishes that I can add to my favorite drinks is really useful! These dehydrated lemon slices store well for a very long time, so you can make a big batch and then store them until needed.

I like to dice up one or two and put them in bright summer salads too. It’s like lemon zest but just so much better! Not to mention, it’ll add a touch of Vitamin C into the mix too.

Dehydrated orange slices are already a favorite cocktail garnish of mine too. So using this same method with lemon slices just adds a ton of great garnishes to my stock in my home bar. Perfect for so many different things!

More lemon recipes: Lemon BarsLemon MojitosFrench 75 Cocktail

Why you’ll love this recipe

Who knew dry lemons could be loved so much! This simple recipe is a great way to preserve the flavor of lemons and make them a pretty little garnish:

  • This method of drying limes is extremely easy! You don’t have to have a lot of experience in the kitchen to make them, it’s a super simple method.
  • Dehydrated citrus slices can be made ahead of time and stored until you need them. A great way to save some prep time when you’ve got an upcoming party.
  • A fresh fruit garnish is actually pretty affordable. Instead of paying for fancy pre-made garnishes, you can make some yourself!
Sliced and dried lemon segments arranged on a white background.

Tools & equipment

To make this garnish, you’ll need a few basic materials. Use a sharp knife or a mandoline to slice the citrus into even slices. You don’t even need a dehydrator to make these slices either! Just a baking sheet, parchment paper and your oven.


There’s only one simple ingredient you need to make dried lemon slices — fresh lemons!

This method of dehydration can actually be used with an type of citrus fruits. Dried citrus is a wonderful garnish for tons of different cocktails and beverages. If you don’t want to use lemons, you can use limes, grapefruit, blood oranges or regular oranges.

There are many different types of lemons, too. Lisbon lemons are the most commonly found in the store, but Meyer lemons are also common and have a slightly sweeter flavor. Pink variegated lemons are pink on the inside, but keep in mind the color will change when they are dehydrated.

How to make Dehydrated Lemon Slices

Follow these basic instructions so that you can make dehydrated lemon slices in just a few simple steps:

Begin by preheating your oven to the lowest temperature it can go, mine was 170°F (77°C). Then line a baking sheet with parchment paper.

Sliced lemons and limes arranged on a baking sheet with parchment paper.

Slice your lemons in⅛-inch pieces and arrange them on the previously prepared baking sheet. They can touch, but they cannot overlap. (As you can see, I made dehydrated limes too — you can put them on the same sheet. Oranges are bigger and will take longer.)

Sliced lemons and limes arranged in a pattern on a light background.

Bake the slices for 3 to 4 hours. The time will vary based on your oven, so check every hour and rotate the pan. If any of the lemon slices begin to curl, flip them over to encourage them to flatten out.

Once the lemon slices are dry, remove them from the oven and let them cool completely overnight.

Slices of citrus fruits arranged on baking paper, possibly for drying or decoration.

The next day, transfer the slices to an airtight container or a jar and store in a cool dry place. Properly stored, the slices will keep for up to two year. You can also store them in vacuum sealing bags or mason jars to help preserve them.

Tips & tricks

Needing a few tips to make these dehydrated lemon slices successful? Check out these few pointers:

  • Make sure that each slice of lemon is an even thickness. This will ensure that they all dry evenly and finish at the same time!
  • Lemon slices turn brown/black the longer you cook them in the oven. To achieve a lighter, lemony color, monitor the cooking time and check them every 15 minutes beginning during hour 2. Your goal is just to remove the moisture content, not cook them!
  • Be sure you arrange the slices in a single layer. Stacking them can prevent the dehydration process from being entirely successful.
  • Grab lemons that have clean lemon peels without a lot of blemishes. The fresher, the better!

Uses for Dehydrated Lemon Slices

Add your lemon slices to delicious cocktails like lemon champagne or homemade limoncello. It’s great with honey lemon whiskey sours and even white wine sangria.

Not only can you use them on cocktails, but they’re great for cakes and other desserts too! Slice ’em up to use as a garnish on lemon drop cookies with vodka glaze too. If you want a more sugary garnish, you can use candied lemon slices.

You can also add them to sangria or mulled wine to add flavor. They’re a great hack if you don’t have fresh citrus! They are also delicious additions to these homemade infused cocktail kits to add flavor to whiskey, rum or vodka.

Sliced and dried lemon and orange pieces scattered on a white background.


Are dried lemon slices good for you?

Yes! Lemons are very high in vitamin C and other valuable nutrients. Not only can these be used as a garnish but they’re also a great healthy snack. They almost taste like sour candy!

Should dehydrated lemons be sticky?

The finished slices should be a bit tacky, but not sticky. Make sure they dried completely and cooled to room temperature too. You can place them on a wire rack if you need to so that they cool more easily.

More garnish recipes

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Sliced and dried citrus fruit arranged on a white surface.

Dehydrated Lemon Slices

Yield: 40 slices
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Learn how to make dehydrated lemon slices and add them as a garnish to all your favorite cocktails and desserts!
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  • 4 lemons sliced thinly


  • Preheat oven to the lowest temperature your oven can go — mine was 170°F (77°C).
  • Line a baking sheet (or two) with parchment paper.
  • Slice lemons into ⅛-inch pieces. Arrange slices on the parchment lined sheet. They can touch but it’s ideal not to overlap them a lot. A little overlap is okay as the slices will shrink in the oven.
  • Bake in the oven for 3 to 4 hours — the time will vary based on your oven, the temperature and how thin they are sliced. Check every hour and rotate the pan. If any of the slices begin to curl, flip them to encourage them to flatten.
  • When the lemon slices are completely dried, remove them from the oven and let cool completely overnight.
  • Store in an airtight container in a cool, dry place. If stored properly, dehydrated lemon slices will keep for up to two years.


Lemon slices turn brown/black the longer you cook them in the oven. To achieve a lighter, lemony color, monitor the cooking time and check them every 15 minutes beginning during hour 2. You can use any kind of lemon (and other citrus too). 

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mandoline for slicing lemons
sharp knife and cutting board

nutrition information

Yield: 40 slices

amount per serving:

Serving: 1slice Calories: 3kcal Carbohydrates: 1g Protein: 0.1g Fat: 0.03g Saturated Fat: 0.004g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.001g Sodium: 0.2mg Potassium: 15mg Fiber: 0.3g Sugar: 0.3g Vitamin A: 2IU Vitamin C: 6mg Calcium: 3mg Iron: 0.1mg
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