Preheat the oven to 170F

Wash the lemons well and wipe them dry before zesting or peeling off their peel.

Use a lemon zester (grater) to zest the lemons or use a paring knife or an adjustable-blade vegetable peeler to remove the yellow part of the lemon skin.

Spread the lemon zest (peels) evenly on the prepared baking sheet in a single layer. Place the baking sheet in the oven and leave to dry for 30 minutes to one hour tossing every 15 minutes. Remove and let cool completely.

Blend, crush or crumble into small pieces as desired - I simply crush mine between my fingers.

Store in an airtight container for later use!

Line a baking sheet with parchment paper.

Spread the zest in a thin layer on the parchment paper.

Put the baking sheet outside in an area with plenty of sun, away from anything that may create a shadow (like trees, buildings etc.).

Allow the zest to dry out in the sun for 1 hour.

After an hour, check if all of the zest has dried out. If not, let it sit out in the sun for another 15 minutes. Repeat this step until all of the zest has dried out.

When you're happy with how dry your zest is, remove it from the sun and place it in an airtight container or jar.

Store it in a cool, dark spot away from light and moisture.

Lay slices of lemon peel in a single layer on a paper towel and cover with another paper towel.

Microwave for 30 seconds on high; check for dryness and continue to microwav