Dried Lemon Rinds Recipe | Abel & Cole

Dried Lemon Rinds

Cooking time
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Dried Lemon Rinds

Don't chuck squeezed lemons straight into the bin. There's still plenty of flavour left in them. Dry the lemon peel in the oven. Then use it to make refreshing cups of tea. Or add it to stews and tagines. All the flavour of fresh lemons. But without the waste.


  • A handful of lemon rinds

Prep: 15-45 mins | Cook: 2 hrs

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1. Preheat your oven to 100°C/Fan 80°C/Gas ¼. Quarter squeezed lemon halves, and scoop out the flesh. Use a small, sharp knife to slice as much white pith off them as you can. Leave them as quarters or slice into strips.
2. Spread the lemon rinds out on a baking tray and slide into the oven. Gently bake the rinds for 2 hrs till they've dried out and started to curl up at the edges.
3. Let the peel cool, before transferring to an airtight jar. The dried peel will keep for several months in the jar.
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