Lemon Pepper (Seasoning)

1. 1

   Preheat oven to 250.

2. 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. 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. 4

   The lemon pepper will keep for several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.