The Best Ways To Preserve Lemons
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There are lots of ways to preserve lemons—in the fridge, freezer, and by dehydrating. While I don’t buy lemons often (they can be pricey and not always local), when I do I try to preserve as many as I can. My favourite method? Dehydrating lemon slices. It allows me to have fresh lemon flavour on hand anytime and reduce food waste at the same time.
I don’t buy lemons often because they can be expensive and they’re not local but when I do, I buy many! I hold on to a couple of whole lemons and then preserve the rest. My favourite way to preserve them is by dehydrating them! This way, I can always add fresh lemon to a dish or beverage even if I don’t have any fresh lemons.
This method makes crunchy lemon slices with a sticky inside that becomes lemon juice when rehydrated! While not exactly the same as fresh lemon, they do a great job in a pinch, they reduce the chance of waste and save trips to the grocery store!
Never waste fresh citrus again—three simple methods to keep lemons useful year-round.
1. Short-Term Storage for Cut Lemons
Airtight Container or Plastic Wrap
Seal the exposed flesh tightly to keep moisture in. This method will keep lemon halves fresh for about 2–3 days.
Ziplock Bag
Place halves or slices in a resealable bag, remove excess air, and store in the fridge. Good for 2–3 days.
Submerged in Water
Place cut pieces in a container with enough water to cover the flesh. Change the water daily—this can keep lemons fresh up to 5 days.
2. Freezing for Longer Storage
Freeze sliced or wedged lemons in a single layer on a baking sheet with parchment. Then transfer to a sealed bag or container. Frozen lemon pieces keep well for up to 3 months and are great for cooking or drinks.
3. My Favorite: Dehydrating Lemon Slices
This is my go-to method. I buy a bag of lemons, save a few for fresh use, and dehydrate the rest so I always have lemon flavour anytime. The process is simple, the yield is high, and it’s a great use of produce that might otherwise go to waste.
Ways to Use Dehydrated Lemons
Hot Lemon Water or Tea: 2–3 slices in hot water.
Cooking & Rice Dishes: Add 1–2 slices per serving when baking fish, making rice, etc.
Water Kefir & Ferments: Drop slices into your ferment for flavour.
DIY Juice Backup: Rehydrate 5–6 slices in hot water, muddle, and strain for a quick lemon juice substitute.
Cocktails: I don’t dabble much in mixology but I bet they would beautiful and tasty additions to any cocktail.
Potpourri & Simmer Pots: Adds colour and freshness to your potpourri or scented simmer pot.
How to Keep Your Slices Crispy
- Store in an airtight container—no moisture allowed.
- Keep in a cool, dark, dry place to avoid softening.
- Add desiccant packs or use vacuum-sealing for long-term storage.
- Ensure they are fully dehydrated—they should snap in half with no flex. If slices still feel soft, keep dehydrating or store them in the fridge instead.
What You’ll Need
- Bag of lemons (organic if possible)
- Sharp knife & cutting board
- Dehydrator or oven
- Airtight container or freezer-safe bag
How To Slice and Dehydrate Lemons
If you have all the tools and materials you need, it’s an incredibly simple process.
Grab your lemons, knife and cutting board.
Rinse your lemons in a colander or large bowl and place them near your cutting area.
With a sharp knife, slice your lemons around an 1/4 – 1/8 inch thick. Set aside the ends of the lemons.
Continue slicing until you have no lemons left.
Lay your lemon slices out on your dehydrating trays with no overlap until they’re all on trays.
Dehydrate your lemon slices for 8 hours at 130F (55C).
The lemon slices are fully dehydrated when they’re crispy and snap in half.
Store dehydrated lemon slices in an airtight container.
Watch Me Slice & Dehydrate!
Dehydrating Lemon Slices
Ingredients
- A bag of lemons
- Colander or large bowl
- A sharp kitchen knife
- Cutting Board
- Dehydrator
Instructions
- Rinse the lemons and slice them ¼–⅛ inch thick.
- Arrange slices in a single layer on trays—no overlap.
- Dehydrate at 130°F (55°C) for approximately 8 hours, or until fully crisp.
- Let cool completely and store somewhere dark in an airtight container.
Notes
- These slices store well for many months if fully dehydrated and kept dry.
- If you have more slices than tray space, flash freeze on a tray, then bag and store in the freezer.
- Use the ends and cut-offs for quick fresh lemon juice.
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Great post and straight to the point. I am not sure if this is actually the best place to ask but do you folks have any ideea where to employ some professional writers? Thx 🙂
I usually freeze my lemons and limes but looking forward to try dehydration now. After I use a fresh lemon I toss some baking soda in the sink and scrub the sink with the lemon before I put it in the compost bucket. Works to clean too.
Love that! I like to infuse vinegar with leftover rinds for an all-purpose cleaning spray and a rinse aid for the dishwasher! Works like a dream.