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Waste can contain many reusable substances of high value depending on the adequate technology by this residual matter can be converted into commercial products. The lemons are extremely effective to treat the disease, which are caused by a vitamin C deficiency. The health benefits of lemons and lemon juice are well known but the lemon peels contain about 2.5 times more vitamins than lemon juice. It is also an excellent source of fiber, potassium, magnesium, calcium, folate, and beta carotene. The purpose of this paper is to describe the latest advances on the potential of lemon peel as a source of functional food products. For that purpose two trainings were organized by KVK on food safety and preparation of value added products among SHG beneficiary with practical interventions on lemon products making (Lemon Squash, lemon peel pickle and candy). These trainings were conducted in four parts, Part: 1. Knowledge on use of lemon: Health promotion by use of lemon, Part: 2. Uses of Lemon juice for the production of products: Squash and sharbat, Part: 3. Value addition of Lemon waste: Peal as a food products making: Pickle candy, Part: 4. Knowledge on preparation of oil less pickles at low cost. This knowledge is very useful for food safety as well as to establish SHG enterprise. [ABSTRACT FROM AUTHOR]