Directions:
- Preheat oven to 250.
- 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.
- 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.
- The lemon pepper will keep for several weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.93 Kcal (649 kJ) | ||
| Calories from fat | 142.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.85g | 24% | |
|---|---|---|---|
| Cholesterol | 12.73mg | 4% | |
| Sodium | 287.12mg | 12% | |
| Potassium | 85.74mg | 2% | |
| Total Carbs | 3.65g | 1% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 15.6mg | 26% | |
| Iron | 0.3mg | 2% | |
| Calcium | 13.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 281.8 Kcal (1180 kJ) | ||
| Calories from fat | 259.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.82g | 24% | |
|---|---|---|---|
| Cholesterol | 23.15mg | 4% | |
| Sodium | 522.24mg | 12% | |
| Potassium | 155.96mg | 2% | |
| Total Carbs | 6.64g | 1% | |
| Sugars | 2.53g | 6% | |
| Dietary Fiber | 1.58g | 3% | |
| Protein | 1g | 1% | |
| Vitamin C | 28.4mg | 26% | |
| Iron | 0.5mg | 2% | |
| Calcium | 24.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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