Step 1

Preheat your oven to its lowest setting. Using a paring knife or vegetable peeler, remove just the outer yellow from the lemon, taking care to leave as much of the white pith behind as possible.

Step 2

Line a sheet pan with parchment paper, then spread the strips of lemon onto the pan in one layer. Place in the preheated oven and allow the lemon strips to dry out, about 2-3 hours. Be sure to check on them and remove them as soon as they’re completely dried out.

Step 3

Place the dried lemon and peppercorns into a spice grinder or a high-powered blender, processing until it’s mostly smooth but the peppercorns still have a few coarse pieces. Mix in the salt and pour into a small, air-tight jar for storage.