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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is for the creative cook, who likes to mix and blend her own spices Ingredients:
2 lemons |
1/2 cup black peppercorns |
Directions:
1. Preheat oven to 250.
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. 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. The lemon pepper will keep for several weeks.
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