This article was co-authored by wikiHow staff writer, Christopher M. Osborne, PhD. Christopher Osborne has been a wikiHow Content Creator since 2015. He is also a historian who holds a PhD from The University of Notre Dame and has taught at universities in and around Pittsburgh, PA. His scholarly publications and presentations focus on his research interests in early American history, but Chris also enjoys the challenges and rewards of writing wikiHow articles on a wide range of subjects. Having said that, if you do have a dehydrator then by all means use it. The flavour will be slightly different, lighter and not as rich. Still a lovely zingy flavour though. The advantage of a dehydrator is that there is no risk of burning your lemon slices. Tips and troubleshooting

What about when you’re zesting lemons and half of the zest ends up trapped in the zester or on your finger when you try and scrape it off. You can start making this layer as soon as you pop the biscuit base into the oven as it will also need to cool before you can spread it over the cooled first layer. Wait for the base to cool slightly to room temperature before pouring over the filling – this will prevent the base from going soggy and the eggs in the filling from curdling

Place butter (that has been softened to room temperature), caster sugar and lemon zest into a large bowl.

Grind the slices for about a minute using the instructions on your grinder. The lemon slices will turn into a golden powder. You may need to give the powder a second grind to get a really fine powder. However you do need a good quality spice grinder. They are inexpensive and an invaluable kitchen tool. (nb. coffee grinders and spice grinders are basically the same gadget – so handy having 2 in 1)If you can’t find ground rice, you can use ground almonds as an alternative. Bear in mind that we haven’t tested this, but these will be a similar texture. This twisting motion will create a series of spirals in the lemon ring. The spirals will hold their shape once you let go of the ends. It’s an amazing ingredient to use instead of, or alongside, fresh lemons. If you love lemon flavour then having lemon powder in your larder or pantry will completely change your cooking and baking habits for the better. Why do you need it?

Bake the lemon bars for at least 25 minutes before removing them from the oven. Also, be sure to bake the base until lightly golden first What can I use instead of ground rice?Remove the slice from the fridge and cover with a thin layer of icing. Return to the fridge until the icing is fully set. They are best served at room temperature – eat on their own or with a dollop of crème fraîche. Tips for making lemon bars: Place the sweetened condensed milk, lemon juice and eggs into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy. Note: the mixture will be very runny at this stage.