Lemon Pepper (Seasoning)

This is for the creative cook, who likes to mix and blend her own spices

• Ready In: 1 hr 5 mins
• Yields: 1/2 cup

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.