“This is for the creative cook, who likes to mix and blend her own spices”
READY IN:
1hr 5mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 250.
  2. Scrub the lemon under hot water and blot dry. Using a vegetable peeler, remove the zest in thin strips. Arrange the strips on a baking sheet and place in the oven. Bake until dry, about 1 hour.
  3. Place the lemon zest and peppercorns in a spice mill. Work in several batches if necessary. Gring the lemon and pepper to a coarse powder. Transfer to a jar, cover and store away from heat and light.
  4. The lemon pepper will keep for several weeks.

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