Carefully remove the zest from the lemons using a zesting tool
or vegetable peeler. The pith (white) part is very bitter and you
don’t want that in your seasoning. Place the zest in a bowl.
Place the pepper corns on a cutting board and crack them by
pressing down on a clean bottom of a heavy pot or pan. You don’t want
them ground, just cracked in large pieces. Put in the bowl with the
Use a wooden spoon and mash the cracked peppercorns with the
lemon zest. This releases the lemon oil so it combines with the cracked
On a small baking sheet or piece of foil, spread the
peppercorn/lemon zest mixture out and place in a 200 degree oven. Turn
off the oven and let it dry out overnight with the door closed. (If you
have a gas oven, just leave it in the oven overnight with the door
closed; the pilot light will dry it out.)
The next day, pulverize the mixture in a spice grinder or clean coffee grinder. Store in a cool, dark area.
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