Lemon Pepper (Seasoning)
"This is for the creative cook, who likes to mix and blend her own spices"
- Ready In:
- 1hr 5mins
- Ingredients:
- 2
- Yields:
-
1/2 cup
ingredients
- 2 lemons
- 1⁄2 cup black peppercorns
directions
- Preheat oven to 250.
- 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.
- 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.
- The lemon pepper will keep for several weeks.
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