Ingredients:

  • 2 tbsp dried lemon peel
  • 2 tbsp coarse black pepper
  • 2 tbsp kosher salt
  • 1 tsp garlic powder

Instructions:

  1. Zest two medium lemons. Note: Only take the yellow part, avoid the white pith.
  2. Spread the zest in a thin layer on a baking sheet.
  3. Bake at 200°F (93°C) for 45–60 minutes until the peel is brittle and dry.
  4. Combine the dried lemon peel, coarse black pepper, and kosher salt in a small mixing bowl.
  5. Stir in the garlic powder.
  6. Use a fork to stir the ingredients until the color is uniform.
  7. Transfer the blend into an airtight glass jar.
  8. Shake the jar firmly until salt crystals are evenly distributed.