Ingredients:

  • Zest of 6 large lemons
  • 3 tbsp whole black peppercorns (45g)
  • 2 tbsp flaky sea salt or Kosher salt (30g)
  • 1 tsp garlic powder (5g)
  • 1/2 tsp onion powder (2.5g)

Instructions:

  1. Preheat your oven to its lowest possible setting, approximately 170°F (75°C).
  2. Carefully zest 6 large lemons using a microplane, ensuring you only collect the yellow outer layer and avoid the bitter white pith.
  3. Spread the fresh lemon zest in a single, even layer on a baking sheet lined with parchment paper.
  4. Place the baking sheet in the oven for 45 to 60 minutes until the zest is completely brittle and shatters to the touch.
  5. Toast whole black peppercorns in a dry skillet over medium heat for 2 minutes until fragrant.
  6. Combine the dried lemon zest, toasted peppercorns, salt, garlic powder, and onion powder in a spice grinder or mortar and pestle.
  7. Pulse the mixture 3 to 5 times to achieve a coarse, rustic texture. Do not over-process into a fine powder.
  8. Store in an airtight glass jar to maintain freshness.