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How to Dehydrate Citrus Slices: Lemons, Limes, and Oranges

Photo of Susan Gast
Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

Dehydrating citrus is an easy way to turn lemons, limes, and oranges into crisp slices for teas, drinks, baking, soups, and homemade seasonings. All you need is a sharp knife, a food dehydrator, and a little patience while the slices dry.

✅ Quick Answer: How do you dehydrate citrus?
Wash and dry the citrus, then cut it into even slices about ¼ inch thick and remove the seeds. Arrange the slices in a single layer without overlapping and dehydrate at 135°F for approximately 6–18 hours, checking the thinner slices first and rotating trays if necessary. When cooled, the slices should feel completely dry and crisp or brittle, with no sticky or damp areas. Cool the batch completely before conditioning and storing it in an airtight container.

Once dried, citrus slices are lightweight, easy to store, and handy whenever you want a burst of bright flavor. I’ll show you how thick to slice them, what temperature to use, how to tell when they’re fully dry, and how to store them properly.

Woman arranging fresh citrus slices on a food dehydrator tray in a kitchen.
Sliced fresh oranges on a Nesco dehydrator

Grab your cutting board and a really sharp chef’s knife. Even slices will dry more consistently, so take your time and aim for slices about ¼ inch thick.


Cutluxe Chef Knife

See the Cutluxe Chef's Knife I Use

A sharp chef’s knife makes food preparation easier and gives you better control than a dull blade. I use my Cutluxe chef’s knife, which has a full-tang blade extending through the handle for strength and stability. It costs more than a basic kitchen knife, but mine has been a dependable kitchen tool when kept properly sharpened.

As an Amazon Associate, I earn from qualifying purchases—this does not affect the price you pay. Read full disclosure.

How to Dehydrate Citrus Step by Step

  1. Wash the citrus under cool running water, gently scrubbing the peel with a clean produce brush. Dry thoroughly.
  2. Using a sharp chef’s knife, cut the citrus into even slices about ¼ inch thick. Remove any seeds.
  3. Arrange the slices in a single layer on the dehydrator trays without overlapping them.
  4. Set the dehydrator to 135°F.
  5. Dehydrate for approximately 6–18 hours. Begin checking thinner slices and limes after about 6 hours. Larger, juicier, or slightly thicker slices may take considerably longer.
  6. Rotate the trays during drying if your dehydrator does not dry evenly. Remove individual slices as they finish rather than waiting for every slice to dry at the same time.
  7. Allow a test slice to cool before checking it. Properly dried citrus should feel completely dry and crisp or brittle, with no sticky, soft, or damp areas.

💡 Outside the United States? Use my quick Fahrenheit-to-Celsius converter to find the equivalent Celsius temperature.

Can You Eat Dehydrated Citrus Slices?

Whole dehydrated citrus slices are edible, but they aren’t sweet, chewy snack fruit like dried apples or apricots. The peel and white pith can taste quite bitter, so in my humble opinion, dried citrus is much better suited to flavoring recipes and drinks than eating by itself.

Use the dried slices in teas, flavored water, cocktails, soups, marinades, and baked goods—or grind them into citrus powder for cooking and baking.

🍊 Dehydrating grapefruit too? Grapefruit slices can take longer to dry because they’re generally larger and juicier. See my complete guide to dehydrating grapefruit.

How to Tell When Citrus Is Fully Dehydrated

Dehydrated oranges in a bowl

Allow a slice to cool completely before testing it because warm citrus may still feel slightly soft. Properly dried citrus should feel dry, crisp, and brittle, with no sticky, squishy, or damp areas—especially near the thicker center and the pith.

The dried orange slices shown in the bowl above are incredibly lightweight. They even make a neat little musical tinkling sound when tossed together—which is another good sign that they’re thoroughly dry!

Creative Ways to Use Dehydrated Citrus

Dehydrated citrus adds bright flavor to recipes and drinks without requiring fresh fruit. Here are some easy ways to use it:

  • Add whole slices to hot tea, flavored water, cocktails, or mocktails.
  • Drop a slice into soups, stews, sauces, or marinades while they cook.
  • Use dried citrus wheels as garnishes for drinks, cakes, and desserts.
  • Break the slices into smaller pieces for simmering in recipes.
  • Grind completely dry slices into citrus powder for baking, seasoning blends, and drink mixes.

Because the white pith can taste bitter, use citrus powder sparingly at first and add more to taste. If you want dried citrus primarily for snacking, peel the fruit and remove as much of the white pith as practical before slicing and dehydrating it.

One of my favorite uses is adding dried orange to my carrot soup. It adds a lovely citrus note without overpowering the soup.

Cool and Condition Citrus Before Storage

Allow the dehydrated citrus to cool completely before placing it in a storage container. Packaging warm food can create condensation, which puts the entire batch at risk of mold.

To condition the citrus, loosely place the cooled slices in a clean, dry glass jar and close the lid. Leave the jar at room temperature for 7–10 days, shaking it gently once a day and checking for condensation or damp slices.

If you notice moisture, return the citrus to the dehydrator and dry it again. If you see mold, discard the entire batch. Once the slices remain completely dry throughout the conditioning period, they’re ready for airtight storage or vacuum sealing.

Learn more in my complete guide to conditioning dehydrated fruits and vegetables.

How to Store Dehydrated Citrus

Vacuum-Sealed Dehydrated Oranges

I photographed these vacuum-sealed orange slices on December 27, 2010—which gives you an idea of how long I’ve been dehydrating and storing citrus!

After cooling and conditioning, store dried citrus in an airtight glass jar or food-grade storage bag. For longer-term storage, I vacuum-seal the slices and then wrap the sealed packet in plastic wrap before placing it inside a larger Mylar bag. Dried citrus is brittle, and the corners of vacuum-sealed bags can become sharp and pointy enough to puncture a neighboring packet. The plastic wrap provides extra padding and helps protect everything stored alongside it.

Label the container with the contents and storage date, then keep it in a cool, dark, dry place. Check occasionally for condensation, softening, or mold. Properly dried and stored citrus is generally best used within 6–12 months for the best flavor and quality.

My Top Plastic Wrap Picks for Citrus Storage

I particularly like KAMMAK plastic wrap because each box has a built-in slide cutter. It gives you a quick, clean cut without wrestling with the old-fashioned serrated edge—and anyone who has fought with a roll of plastic wrap knows what a difference that makes!

KAMMAK Cling Wrap - 2 pk

Kammak Food Wrap with Slide Cutter 2-pk

A handy two-pack of 12-inch plastic wrap with built-in slide cutters. This is a good choice if you only need plastic wrap occasionally for padding vacuum-sealed food packets.

KAMMAK Cling Wrap - 4 pk

KAMMAK Plastic Wrap with Slide Cutter 4-pk

The same easy-to-use 12-inch plastic wrap in a four-pack—ideal if you regularly vacuum-seal and package dehydrated foods for storage.

As an Amazon Associate, I earn from qualifying purchases—this does not affect the price you pay. Read full disclosure.

Lemons Before and After Dehydrating

Here’s a batch of lemon slices before and after dehydrating. You can see how much thinner they become as they dry.

Sliced lemons before dehydrating
Lemons in a bowl, after dehydrating

A Florida Orange Blossom Memory

orange tree bearing fruit

When we lived across from an orange grove in central Florida, the scent of orange blossoms drifted over whenever the trees were in bloom. Boy oh boy, could you smell them!

Some people love that fragrance, but I wasn’t one of them. I’d much rather have the oranges in my dehydrator.

Frequently Asked Questions About Dehydrating Citrus

Can you dehydrate whole citrus slices with the peel on?

Yes. Leave the peel on when you want attractive whole slices for drinks or garnishes. Wash the fruit thoroughly before slicing it, especially since the peel will remain on. The white pith can taste bitter, so if you plan to eat the dried fruit, you may prefer to remove the peel and as much pith as practical before dehydrating it.

Can I dehydrate citrus in an air fryer?

Yes, if your air fryer has a dehydrate setting that can run at about 135°F. Arrange thin citrus slices in a single layer and follow your model’s instructions, turning the slices if needed. Drying time varies, so check the slices after they cool: they should feel crisp and completely dry, with no damp or sticky spots. If your air fryer cannot run at a low drying temperature, use a food dehydrator instead.

How long does dehydrated citrus last in storage?

For the best flavor and quality, use properly dried, conditioned, and airtight-packed citrus within about 6–12 months. Store it in a cool, dark, dry place, and check the container occasionally for condensation, softening, or mold.

What’s the best way to rehydrate citrus?

For tea or flavored water, add a dried slice directly to the drink—there’s no need to soak it first. If you need a softer slice for cooking or baking, soak it in warm water until it becomes flexible, then drain it. The time will vary with the thickness of the slice. Use rehydrated citrus promptly or keep it refrigerated until you’re ready to use it.

Can I powder dehydrated citrus?

Yes. Grind completely dry, brittle citrus slices into a fine powder and use a little at a time in baking, seasoning blends, or drinks. Powder made from whole slices includes the peel and white pith, so it may taste more bitter than fresh zest. Store it in a tightly closed container away from heat and moisture.

Thanks for stopping by! Once your lemon, lime, and orange slices are fully dry and conditioned, you’ll have citrus flavor ready whenever a recipe or drink needs a little brightness.

If you’d like more tasty ways to use dried food, don’t miss my free 5 Dried Food Recipes That Actually Taste Great PDF. Inside you’ll find carrot soup, minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls—all proven favorites that make dehydrating fun and delicious!

5 Easy Dried Food Recipes free PDF

5 Free Dried Food Recipes
That Actually Taste Great

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

← Get your free copy now!

5 Free Dried Food Recipes
That Actually Taste Great

5 Easy Dried Food Recipes free PDF

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

Get your free copy now!

More From Easy Food Dehydrating

More From Easy Food Dehydrating


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Save the Harvest food dehydrating game featuring jars of dried bananas, beets, mushrooms, peas, and corn.

Test Your Food-Dehydrating
Know-How

Choose a food, make the right preparation, drying, and storage decisions—and see how many stars you can earn!

Play “Save the Harvest”

Test Your Food-Dehydrating
Know-How

Save the Harvest food dehydrating game featuring jars of dried bananas, beets, mushrooms, peas, and corn.

Choose a food, make the right preparation, drying, and storage decisions—and see how many stars you can earn!

Play “Save the Harvest”