Unfortunately, all of my lemon pepper went in there, too. And I really love lemon pepper. Luckily I found out that lemon pepper is relatively easy to make. Today I went out to re-fill my fridge and freezer, and bought a bunch of standard lemons as well as two bags of Meyer lemons (a cross between a true lemon and a Mandarin orange), ready to make a new batch of lemon pepper.
The problem was my last batch was far too salty and sometimes I want different proportions, so I decided instead of making lemon pepper I would just dry and grind some lemon peels and zest and use it at will. So I did.
|I don't have a lemon zester, so I just used a vegetable peeler and then|
cut the lemon peel into slices. The Meyer lemons peel easy so I just
threw them in there.
|Tossed in the oven for a while. Some of them are a little... uh... burnt.|
I would recommend a dehydrator for this, but mine is currently being
used for jerky, so I baked it for a couple hours at around 200 degrees
|I put the dried peels in my smoothie blender (haven't been using it|
on my Whole 30 anyway). Didn't grind perfectly, but that's actually
kind of a good thing; it'll make for a nice mix of bigger chunks and
powdered lemon peel.