5 fresh lemon
5 tbsp. whole black peppercorns

Remove the zest from the lemon carefully, using a zesting tool or a vegetable peeler. Remove only the yellow zest and none of the white pith.

Mince the zest and place it in a small bowl.

Place the peppercorns on a cutting board and crack them by pressing on them with the clean bottom of a heavy pot, or whirl very briefly in a spice grinder – you want them in large pieces.

Add the cracked pepper to the zest.

Don’t forget this key step: Use a wooden spoon or other sturdy tool to mash the cracked pepper and zest together. This helps release the citrus oils in the zest and combine them with the pepper.

Spread the zest and pepper on a small baking sheet or piece of foil and place in the oven. If it’s a gas oven, leave it in the oven overnight and the pilot light will dry the mixture out. If it’s an electric oven, set it to 200 degrees F or so.

Pulverize the mixture the next day in a spice grinder or clean coffee grinder. You can also mince it by hand with a knife.

Save in air tight jar.