What a great way to use leftover lemon and orange halves. Simple. Easy. Understated. I’m thinking Smoky Lemon Tea or maybe I’ll just take another note out of Maggie’s cookbook and bake a Mini Lemon Pavlova. Great for decoration, an added hint of citrus or a visual pop for trail mix. Either way you can’t go wrong!
- 1 small lemon
- 1/2 of a small orange
- Preheat the oven to 170° (or the lowest temperature setting on your oven). Line a half sheet pan with a piece of parchment paper.
- Thinly slice the lemon and orange with a sharp knife placing them 1" apart on the prepared sheet pan.
- Bake at 170° for 3 hours and 15 min turning every hour until dry to the touch and the edges are a lovely golden brown in color. Remove from the oven and let cool overnight to ensure the crisps are completely dry.
- Store in a clean glass jar for up to 1 year!