Ingredients
- 1/2 cup lemon zest (4–5 lemons)
- 1 1/2 tablespoons black peppercorns freshly ground
- 1 1/2 tablespoons sea salt
Instructions
- Preheat the oven to 200°F. Using a fine grater or zester, grate the zest of 4 to 5 lemons until you have 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 completely dries.
- Remove the baking sheet from the oven. Allow the mixture to cool, then add the sea salt and mix well. For a finer texture, pulse a few times in a spice grinder or use a mortar and pestle.
- Transfer your homemade lemon-pepper seasoning to an airtight spice jar or container.
