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Slice the lemons evenly, from ⅛ to ¼-inch thick. You can get approximately 8 slices per lemon, depending on the size of the lemon.
Place the slices on a metal cooling rack over a baking sheet or a parchment paper lined baking sheet.
Bake in the oven to the lowest temperature (for my oven it's 170ºF/77ºC) until completely dry, approximately 4 to 5 hours.
For even drying, rotate the baking sheets every hour or two.
Store in an airtight container until ready to use.