Description
I stay within the middle of Wisconsin united states, so getting to the shop isn’t usually clean inside the wintertime. Things can get snowed in right here in a hurry! Lemon pepper dishes are always so vivid, glad, and paying homage to hotter weather, and if I have a hankering for one and can’t get out to shop for the seasoning, this all-herbal recipe is very clean to make in a pinch. It handiest uses 3 components, and takes all of 10 mins.
Ingredients
- 2 Tablespoons Lemon Zest
- ½ teaspoons Salt
- 1 teaspoon Fresh Ground Black Pepper
Preparation
Note: When zesting lemons, be careful no longer to get the white pith under the yellow pores and skin because it tends to be sour.
Heat a small forged iron skillet over medium-high. Toss the zest into the skillet and heat for approximately 2 to 3 minutes, shaking the pan often to save you the zest from burning. You’ll recognize when it’s done whilst the texture is like that of shredded coconut. There should be little to no moisture.
Transfer the zest to a spice mill and pulse numerous times till it's far finely floor into a powder. Add the salt and pepper and pulse some greater times to combine all through.
Store any unused zest in an small, airtight glass jar and refrigerate for up to at least one month.
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