Lemon Infused Salt And Pepper

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.

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11 thoughts on “Lemon Infused Salt And Pepper”

  1. 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.

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