Stop throwing out lemon peels
STOP throwing out lemon peels 😤 is a easy American recipe that serves 6. 5 calories per serving. Recipe by Carleigh Bodrug on YouTube.
Prep: 25 min | Cook: 2 hrs | Total: 2 hrs 40 min
Cost: $2.10 total, $0.35 per serving
Ingredients
- 4 medium Lemon (washed, pith removed, peels cut into thin strips)
- 0.5 cup Salt (preferably fine sea salt)
Instructions
Prepare the Lemons
Wash the lemons, pat dry, and use a sharp knife or peeler to remove the zest, avoiding as much of the white pith as possible. Cut the zest into thin strips or small pieces.
Time: PT5M
Arrange on Baking Sheet
Line a baking sheet with parchment paper and spread the lemon zest pieces in a single layer, making sure they do not overlap.
Time: PT5M
Dehydrate the Lemon Peels
Place the sheet in a pre‑heated oven set to 200°F (93°C) and bake for about 2 hours, or until the peels are completely dry and brittle. Rotate the sheet halfway through for even drying.
Time: PT2H
Temperature: 200°F
Cool the Dried Peels
Remove the sheet from the oven and let the dried peels cool on the sheet for 5 minutes.
Time: PT5M
Grind into Powder
Transfer the cooled peels to a blender or spice grinder. Pulse until a fine, uniform powder forms. If larger pieces remain, grind a bit longer.
Time: PT5M
Combine with Salt
Measure 1 tablespoon of lemon powder and add it to ½ cup of fine sea salt in a mixing bowl. Stir thoroughly until the powder is evenly distributed throughout the salt.
Time: PT5M
Store the Lemon Salt
Transfer the finished lemon salt to an airtight container or jar. Label with the date and store at room temperature away from moisture.
Time: PT5M
Nutrition Facts
- Calories
- 5
- Protein
- 0g
- Carbohydrates
- 0g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Lemon: Organic lemons, Lemon zest (fresh)
- Instead of Salt: Kosher salt, Himalayan pink salt
Equipment Needed
- Baking Sheet
- Parchment Paper
- Oven
- Blender or Spice Grinder
- Mixing Bowl
- Airtight Container
- Knife
Critical Steps — Do Not Skip
- Dehydrate the lemon peels until completely dry (Step 3).
- Grind the dried peels into a fine powder without overheating (Step 5).
- Mix the lemon powder thoroughly with salt to ensure even flavor distribution (Step 6).
Chef Tips from the Video
- Use organic lemons for the purest citrus flavor and to avoid pesticide residue.
- For an extra aromatic boost, lightly toast the lemon powder in a dry skillet for 30 seconds before mixing with salt.
- A pinch of lemon salt on grilled fish adds a bright finish without extra liquid.
Troubleshooting
The powder is still gritty after blending.
Blend longer or sift the powder and re‑blend any larger pieces.
Lemon peels are not fully dry after 2 hours.
Lower the oven temperature to 180°F and continue drying, checking every 15 minutes.
Lemon salt tastes bitter.
Make sure most of the white pith was removed before drying; bitter flavor comes from pith.
Storage
Refrigerator: Not required; keep in a cool, dry place.
Freezer: Not recommended; moisture can cause clumping.
Room temperature: Store in an airtight container at room temperature for up to 6 months.
Make-Ahead Tips
- The lemon peel powder can be made in bulk and stored for several months.
- Lemon salt keeps well; make a larger batch and keep it in a small jar for everyday use.
Frequently Asked Questions
What is the cultural significance and history of using lemon peel powder in American cuisine?
Lemon peel powder reflects a modern zero‑waste movement in American home cooking, turning citrus rind—once discarded—into a bright seasoning. Historically, dried citrus zest has been used in Mediterranean cooking, but the powdered form has gained popularity in the U.S. as a convenient pantry staple.
What traditional regional variations of lemon‑based seasonings exist in Mediterranean cuisine?
In Mediterranean regions, dried lemon zest is often blended with sea salt, herbs, or spices to create za'atar‑style mixes, preserved lemon salts, or lemon‑infused olive oil. These variations highlight the same citrus brightness but differ in added aromatics like thyme, sumac, or garlic.
How is lemon salt traditionally served in Italian cooking?
Italian cooks sprinkle lemon‑infused salt on seafood pasta, risotto, or grilled vegetables to add a subtle citrus lift without adding liquid. It’s especially popular in coastal regions where lemon complements fresh fish.
What occasions or celebrations is lemon salt commonly used for in contemporary American cooking?
Lemon salt is popular at summer barbecues, brunches, and holiday meals where bright flavors balance richer dishes. It’s also a favorite garnish for cocktail‑rim seasoning and festive appetizers.
What other American dishes pair well with homemade lemon salt?
Lemon salt pairs beautifully with grilled salmon, shrimp scampi, roasted asparagus, popcorn, avocado toast, and even scrambled eggs for a fresh twist.
What makes this homemade lemon salt special compared to store‑bought lemon‑flavored salts?
Because it’s made from freshly dehydrated lemon zest, the flavor is more vibrant and natural, without artificial additives. You also control the salt level and can adjust the citrus intensity to your taste.
What are the most common mistakes to avoid when making lemon peel powder and lemon salt?
Common errors include leaving too much white pith on the zest, which adds bitterness, under‑drying the peels so they clump, and over‑blending the powder which can warm the motor and affect flavor. Follow the steps carefully for a clean, bright powder.
Why does this recipe dehydrate the lemon peels at 200°F instead of using a food dehydrator?
Dehydrating at a low oven temperature mimics a dehydrator and is accessible for most home cooks. The gentle heat removes moisture without cooking the zest, preserving its essential oils and bright flavor.
Can I make lemon salt ahead of time and how should I store it?
Yes, lemon salt can be prepared weeks in advance. Store it in an airtight jar at room temperature, away from moisture, and it will stay flavorful for up to six months.
What does the YouTube channel Carleigh Bodrug specialize in?
The YouTube channel Carleigh Bodrug focuses on creative, waste‑reduction cooking tutorials, showing viewers how to transform leftovers and scraps into delicious, functional ingredients and dishes.
How does the YouTube channel Carleigh Bodrug's approach to zero‑waste cooking differ from other cooking channels?
Carleigh Bodrug emphasizes practical, step‑by‑step methods that require minimal specialized equipment, making zero‑waste techniques approachable for everyday home cooks, whereas many other channels focus on high‑tech gadgets or elaborate recipes.
Last updated: August 30, 2026
