Preheat your oven to 200°F. Using a fine grater or zester, grate the zest of 4-5 lemons until you have a 1/2 cup of lemon zest.
In a small bowl, mix the lemon zest with the black pepper.
Spread the lemon zest and pepper mixture in a thin, even layer on a parchment paper–lined baking sheet. Place in the oven to dehydrate for about 15 minutes, or until the zest is completely dry.
Remove the baking sheet from the oven. Allow the mixture to cool, then add the sea salt and mix well. If desired, for a finer texture, pulse a few times in a spice grinder or use a mortar and pestle.