There are a lot of lemons in my life.
I juice at least five or six of them each week because I begin my day with glass of water mixed with one tablespoon or so of lemon juice – this stimulates digestion and revs up the liver. Plus, I use lemon in plenty of recipes throughout the week.
I used to zest the lemons and stick the zest in the freezer. Trouble is, I couldn’t use the zest quickly enough, so my containers had a perpetual case of freezer burn and I stopped saving them.
During a recent gluten-free workshop I delivered, a participant asked me if I did anything with the leftover lemon peels. I admitted I didn’t.
Then another participant suggested I use the zest to make ‘lemon pepper’, a seasoning I’d never heard of or tried.
It’s super easy – simply dry out your lemon zest, and then blend it with pepper. What a fabulous trick to use as much of the lemon as possible. Learning is a lifelong process, right?
What are your handy tricks for getting the most out of your food?
- 4 large organic lemons, zested
- 1 tsp whole peppercorns
- Preheat the oven to 200 degrees F, or your oven’s lowest temperature.
- Lay the zest out on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until the zest is dry.
- Remove the pan from the oven and let the zest cool. Place it in a spice grinder, along with the peppercorns, and grind them until fine. You’ll probably get about a heaping tablespoon total out of this.
- Store in an airtight container.