Homemade Lemon Pepper

1. 1

   Preheat the oven to 250F.

2. 2

   Scrub the lemons under hot water and blot them dry.

3. 3

   Remove the zest in thin strips using a vegetable peeler.

4. 4

   (Make sure to remove only the outer peel, not the bitter white pith beneath it.)

5. 5

   Arrange the strips on a baking sheet and place in the oven.

6. 6

   Bake until dry, about 1 hour.

7. 7

   Place the lemon zest and the peppercorns in a spice mill.

8. 8

   Work in several batches so you don't overcrowd the spice mill.

9. 9

   Grind the lemon and pepper into a course powder.

10. 10

    Transfer to a jar, cover, and store away from heat and light.

11. 11

    *This recipe makes 1/2 cup.

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    *

13. 13

    **The lemon pepper will keep for several weeks.

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    **

15. 15

    ***This also works great in sauces, marinades, and rubs.

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    ***

17. 17

    ****This can make a nice gift.

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    ****

19. 19

    *****This recipe brought to you courtesy of Barbecue Bible.

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    *****

* Per serving · 4 servings · Values may vary.

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