Preheat the oven to 250°F.

Scrub the lemons under hot water and blot them dry.

Remove the zest in thin strips using a vegetable peeler. (Make sure to remove only the outer peel, not the bitter white pith beneath it.)

Arrange the strips on a baking sheet and place in the oven.

Bake until dry, about 1 hour.

Place the lemon zest and the peppercorns in a spice mill.

Work in several batches so you don't overcrowd the spice mill.

Grind the lemon and pepper into a course powder.

Transfer to a jar, cover, and store away from heat and light.

*This recipe makes 1/2 cup.*

**The lemon pepper will keep for several weeks.**

***This also works great in sauces, marinades, and rubs.***

****This can make a nice gift.****

*****This recipe brought to you courtesy of Barbecue Bible.*****