STOP throwing out lemon peels 😤

Ingredients

• 4 medium Lemon (washed, pith removed, peels cut into thin strips)
• 0.5 cup Salt (preferably fine sea salt)

Instructions

1. 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

2. 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

3. 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

4. Cool the Dried Peels

   Remove the sheet from the oven and let the dried peels cool on the sheet for 5 minutes.

   Time: PT5M

5. 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

6. 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

7. 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