Drying kinetics of lemon fruits undergoing microwave-drying was investigated, furthermore, mathematical drying models were statistically analyzed to simulate drying kinetics fitted to the obtained experimental moisture ratio results. The investigation was conducted under three levels of microwave power of 550, 770 and 1100 W. The variations in lemon moisture content (M.C.) were recorded versus time until reaching to 14.28%, 12.99% and 11.73% d.b. and 14.15%, 11.60% and 12.86% d.b. for whole fruit without and with 1% NaOH pretreatment, respectively, at previously power levels, respectively. Meanwhile, for slices, the M.C. (at the same previously power levels, respectively) reached (12.86%, 14.15% and 15.47% d.b.), (16.82%, 12.86%, and 14.15% d.b.) and (12.86%, 14.15%, and 15.47% d.b.) for thicknesses of 4, 5 and 6 mm, respectively. The whole lemon fruit with preated-1% NaOH recorded highest percentages of: total crude fats (1.782%), total soluble sugar (6.88%), citric acid (6.62%) and ascorbic acid (46.05 mg/100g) compared to other treatments.