Zitronenpfeffer

Name: Zitronenpfeffer
Total time: 10 min
Yield: 1 servings
Cuisine: German
Ingredients: 20 g Zitronenabrieb (von zwei Bio-Zitronen); 20 g Salzflocken; 7 g schwarzer Pfeffer (grob gemahlen); 3 g Knoblauchpulver; 3 g Zwiebelpulver

10m

Serves 1

bbqpit.de

Zitronenpfeffer

bbqpit.de

10m

Serves 1

Directions

1You can prepare the lemon pepper spice mixtures in two ways, differing only in the lemon peel.
2Use fresh lemon zest for an intense aroma, but consume the mixture immediately.
3Alternatively, use dried lemon zest for longer shelf life and storage.
4To make dried lemon zest, wash and dry organic lemons.
5Remove the peel with a zester, which works well with a Microplane kitchen grater.
6Place the lemon zests on a baking sheet lined with parchment paper.
7Dry the zests in an oven or dehydrator at 80°C for approximately 45-90 minutes, depending on their thickness.
8Once dry, let the zests cool completely before further processing.
9Alternatively, you can purchase dried lemon peel ready-made.
10If using fresh lemon zest (as done for this recipe for immediate use with chicken wings), reduce the amount of lemon zest by about half if using dried.
11Combine all ingredients in a bowl and mix them together.
12If using fresh lemon zest, the pepper mixture should be used promptly as it will clump due to the moisture in the lemon peel.

Ingredients

20 g Zitronenabrieb (von zwei Bio-Zitronen)
20 g Salzflocken
7 g schwarzer Pfeffer (grob gemahlen)
3 g Knoblauchpulver
3 g Zwiebelpulver

Equipment

ZesternreiÃŸerMicroplane KÃ¼chenreibeBackblechBackofen oder DörrautomatSchale

Tips

For a fresher lemon aroma, use fresh lemon zest, but consume the mixture immediately as it will clump quickly due to moisture.
For longer shelf life and storage, use dried lemon zest. You can buy it ready-made or dry it yourself.
To dry lemon zest, wash and dry organic lemons, remove the zest with a zester, place on a parchment-lined baking sheet, and dry in an oven or dehydrator at 80°C for 45-90 minutes until dry, then let cool completely.

Zitronenpfeffer

10m

Serves 1

bbqpit.de

Zitronenpfeffer

bbqpit.de

10m

Serves 1

Directions

1You can prepare the lemon pepper spice mixtures in two ways, differing only in the lemon peel.
2Use fresh lemon zest for an intense aroma, but consume the mixture immediately.
3Alternatively, use dried lemon zest for longer shelf life and storage.
4To make dried lemon zest, wash and dry organic lemons.
5Remove the peel with a zester, which works well with a Microplane kitchen grater.
6Place the lemon zests on a baking sheet lined with parchment paper.
7Dry the zests in an oven or dehydrator at 80°C for approximately 45-90 minutes, depending on their thickness.
8Once dry, let the zests cool completely before further processing.
9Alternatively, you can purchase dried lemon peel ready-made.
10If using fresh lemon zest (as done for this recipe for immediate use with chicken wings), reduce the amount of lemon zest by about half if using dried.
11Combine all ingredients in a bowl and mix them together.
12If using fresh lemon zest, the pepper mixture should be used promptly as it will clump due to the moisture in the lemon peel.

Ingredients

20 g Zitronenabrieb (von zwei Bio-Zitronen)
20 g Salzflocken
7 g schwarzer Pfeffer (grob gemahlen)
3 g Knoblauchpulver
3 g Zwiebelpulver

Equipment

ZesternreiÃŸerMicroplane KÃ¼chenreibeBackblechBackofen oder DörrautomatSchale

Tips

For a fresher lemon aroma, use fresh lemon zest, but consume the mixture immediately as it will clump quickly due to moisture.
For longer shelf life and storage, use dried lemon zest. You can buy it ready-made or dry it yourself.
To dry lemon zest, wash and dry organic lemons, remove the zest with a zester, place on a parchment-lined baking sheet, and dry in an oven or dehydrator at 80°C for 45-90 minutes until dry, then let cool completely.