Use organic fruit, as you won't be cutting off the peel. You don't need to use Meyer lemons -- any citrus will do. I love the taste of Meyers, and want to use them before they are gone for the season!
Pre-heat your oven to its lowest possible setting. For me, it is 170. If you have a convection setting, use it! I find that the convection setting dries out the fruit more evenly and a bit faster.
All you need for this recipe is a sharp knife, some parchment paper, and a couple baking sheets. Oh, and don't forget the fresh Meyer lemons!
Scrub the lemons clean, especially if you are using ones from the supermarket, which may have a wax coating. I am using backyard lemons, so I just gave them a good rinse.
Dry the lemons thoroughly.
Using a sharp knife, cut off the ends, and discard.
Slice as thinly as possible. Try to keep the width of the slices as uniform as possible. Lay out on the baking sheets covered in parchment paper.
Place in the pre-heated oven. Cook until they are totally dried out, but still pliable. All in all, it took mine about 4 hours.
I flipped them over every hour or so, so that they would dehydrate evenly. They are not done until there is absolutely no moisture left, otherwise they might mold or spoil.
When they are finished, turn off the oven, and let sit overnight.
You will notice that the color turns a little bit darker after they have dried.
The next day, remove from the oven, and store in an airtight container.
- Meyer lemons (or any other type of citrus)
- Sharp knife
- Parchment paper
- Baking sheets
San Francisco, California