Lemon Pepper

Grated zest of 3 large lemons

3 tablespoons freshly ground black pepper

1 tablespoon plus 1 teaspoon kosher salt

2 teaspoons citric acid

2 teaspoons granulated garlic

1 teaspoon onion powder

1 teaspoon sugar

 

Spread the lemon zest on a parchment-lined cooling rack on a baking tray and let dry at room temperature for about 24 hours.

 

Combine the dried lemon zest, pepper, salt, citric acid, granulated garlic, onion powder, and sugar in a spice jar. Cover and shake until well blended.

 

Makes a generous 1/3 cup. Use a microplane for grating the lemon zest. Each large lemon will yield approximately 1 tablespoon of dried grated zest. This blend keeps for several months tightly sealed in the pantry.

Comments