Ingredients
- 5 whole lemons (large)
- 4 tablespoons peppercorns (assorted or black peppercorns, coarsely ground)
- 1 1/2 teaspoons coriander seed
- 1 1/2 teaspoons whole allspice
- 1/4 cup kosher salt
How to Make
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Step 1: Remove zest from lemons with a microplane grater.
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Step 2: Mix zest with ground pepper, coriander and allspice.
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Step 3: Spread on parchment paper on a baking sheet and dry in a low oven (about 250F), stirring occasionally, until zest is dry- an hour more or less.
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Step 4: Grind lemon pepper in a small spice dedicated coffee mill, mortar and pestle, or mini food processor bowl until it looks like sand.
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Step 5: Mix with kosher salt.
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Step 6: Store in an airtight container up to 6 months.
Tips & Variations
- Spice mill, mortar and pestle, or a mini food processor that will grind pepper.
- Save fruit of lemon to juice- you can juice it and freeze it in ice cube trays. Standard ice cube trays hold about 2 tbsp. in each ice cube slot- freeze juice cubes, then store in a freezer bag to use in cooking.
We hope you enjoy this recipe!
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