Step 1

Preheat the toaster oven or oven to 170˚F. Line a small baking sheet with parchment paper.

Step 2

Place the lemon zest in a single layer on the prepared baking sheet and place in the oven until the lemon zest is dried completely, about 60 minutes. Allow the lemon zest to cool completely.

Step 3

Transfer the lemon zest along with the peppercorns and salt into a spice grinder or a small high-powered blender and pulse a few times until the mixture is combined but still has some coarse texture. (note I over processed mine and it was too fine)

Step 4

Store in an airtight container in a spice drawer for up to six months.