This research considered the effects of microwave drying technique on drying behavior, color and some chemical components of dried splits lemon fruit.  A laboratory scale microwave dryer was used to dry the ripe lemon splits of half, quarter and slices under different microwave output power of 240, 288, 396 and 510 W. Two thin layer drying models were examined for describing the drying behavior of lemon slices (Lewis's & Henderson and Pabis's). Also, color values and contains of vitamins C and A were determined and analyzed. From the results it was found that the optimum model for describing the drying behavior of split lemon fruits is lewis' model. Also, the microwave output power can be used to dry lemon but at level of not more than 288 W to keep good properties of split lemon as color properties and chemical components.