Dried lemon peels are expensive to buy, but are very inexpensive to make.
Before you squeeze your lemon, wash and remove the peel using a lemon peeler or a sharp knife. Scrape any pith (the white stuff) off and cut into small pieces. Place the pieces on a cookie sheet and bake for 5 minutes at 200*. Watch to make sure they don’t burn. When they look dry and brittle, remove the pan and let them cool.
Use the peel-less lemon immediately, or store it in the fridge for up to 2 days.
1 lemon makes 1 1/2 Tbsp. Store in an airtight jar/bag/container away from heat and moisture. Lasts for months.