I sometimes add minced parsley to the lemon zest.
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- 5 large lemons
- 1/3 c crushed black peppercorns
- 2 t. kosher salt,optional
1Zest all the lemons and mix with crushed peppercorns.
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.