Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 211 kcal | 60 kcal |
| Protein | 8 g | 2.3 g |
| Fat | 2.2 g | 0.6 g |
| saturated | 0.3 g | 0.1 g |
| Carbohydrate | 47.3 g | 13.4 g |
| sugars | 18.2 g | 5.2 g |
| Fibre | 20.4 g | 5.8 g |
| Sodium | 15 mg | 4 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.3 kg lemons (about 23 medium)
- Lemon Juice
- Water
Instructions
- Wash and slice your lemons into 6 mm slices.
- Mix equal parts lemon juice and water and submerge the sliced lemons. This helps keep the lemons looking better for longer.
- Place the sliced lemons onto dehydrator trays and dehydrate between 46 °C for 27 hours. (Dehydrating your lemons at a lower temperature will maintain the colour as lemons like to brown during the dehydration process. The flavour profile is still very similar depending on which route you decide to take.)
- Once your lemons are completely dry and slightly pliable, store in an airtight container with an oxygen absorber in a cool dark place.
