I sometimes add minced parsley to the lemon zest.
- 5 large lemons
- 1/3 c crushed black peppercorns
- 2 t. kosher salt,optional
Spread out on parchment lined baking sheet and bake on lowest setting until the zest is completely dried.
Add the lemon-pepper to a spice grinder and grind until desired texture.
Mix with the kosher salt if desired and store in a airtight container for up to a few months.