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20 minutes
20 minutes
- 6 Lemons, zested
- 1 tablespoon White Pepper
- 1 tablespoon Black Pepper
- 1 tablespoon African Yellow Pepper
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- Spread the lemon zest on a shallow dish or cookie sheet. Sprinkle with white pepper, black pepper, African yellow pepper, salt, and garlic powder, then combine thoroughly.
- Press down on lemon zest with a fork or wooden muddle to release the lemon oil and essence. Store any leftover lemon pepper in an airtight spice jar in the refrigerator for up to 1 month.
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