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Wash and peel your lemons. If using thin-skinned sweet lemons (like Meyer lemons) peel them whole like an orange. For thicker-skinned lemons (such as Eureka lemons) use a vegetable peeler to remove the outer part of the rind, leaving behind most of the white bitter pith.
Lay out the lemon peels in a single layer on your food dehydrator racks (or on a baking sheet, if drying in the oven).
Dry the lemon peels in the dehydrator at 95-105°F, or in the oven on the lowest heat setting possible.
Dehydrate the lemon peels until they are completely dry. The lemon peels are finished drying when they easily crack and snap in half, rather than bending.
Use a blender, food processor, or coffee grinder to churn the dried lemon peels into powder.
Optional: Pour the ground lemon powder through a fine mesh strainer poised over a bowl and sift it. Take the collected leftover hard bits and run them back through the Vitamix/blender another time to pulverize them into powder.
Store the finished lemon powder in a glass air-tight container, such as in a mason jar with tight-fitting lid. Keep the container in a dry, cool place - such as the pantry.