One of the best cheats to have in your pantry here! Fantastic on fish, prawns, chicken and summery salads.
I make this quantity and then store the extra in an airtight spice jar for another day.
Ingredients
6 teaspoons salt flakes
Zest of 4 lemons
20 peppercorns
Method
Preheat the oven to 150 degrees Centigrade. Line a baking sheet with baking parchment.
Measure the salt and lemon zest onto the baking parchment.
Bake for 15 minutes until the lemon has dried out and is really fragrant.
Allow to cool a little and then pour into a mortar, add the peppercorns and grind to a powder.
Cooking Up The Pantry 
Very intelligent way….Nice share
Interesting! Never seen anything like this before. May have to try 😊
A great idea. My fear is I would make it and then put it at the back fo the cupboard…..
Keep it in a box next to the stove or bbq Conor 😀 Ros
Yay!! Perfect for my pantry.
This recipe is so simple! I’m gonna try it when I’m back in my own kitchen 😍
This recipe is perfect for lovely little Christmas presents. I’ll put it in pretty bottles and wrap them with ribbon. Thank you!
Thanks for this great idea! Lately I have been playing around with fennel which goes well with lemon, salt and pepper. I can’t wait to try your idea. Also, it is great to have a use for lemon zest when a recipe calls for fresh lemon juice.
Fennel would be a great addition anitaliandish 😀 Ros
This is something new for me. It is interesting to find how much time can be preserved!
Thanks idjourneys 😀 Ros