Random Use for Lemon Zest: Make Lemon Pepper

Lemon Pepper 1

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?

Random Use for Lemon Zest: Make Lemon Pepper
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free, grain-free, five ingredients or less
Author:
Recipe type: Condiment
Serves: 4
Ingredients
  • 4 large organic lemons, zested
  • 1 tsp whole peppercorns
Instructions
  1. Preheat the oven to 200 degrees F, or your oven’s lowest temperature.
  2. Lay the zest out on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until the zest is dry.
  3. 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.
  4. Store in an airtight container.

 

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2 Responses to Random Use for Lemon Zest: Make Lemon Pepper

  1. Mila April 3, 2014 at 1:11 pm #

    This is great! I have tried to sub lemon juice and pepper for lemon pepper and it is just not the same. This is the way to do it!

  2. Janet April 8, 2014 at 9:45 pm #

    Thanks for this. I am going to try this. I made my own celery salt.

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