Recipe by Tracy Seaman
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
- 6 lemons
- Sprig of rosemary and/or thyme (optional)
- 2 tbsp. black pepper
- 1 tbsp. kosher salt
- 1 tsp. sugar
- 1/4 tsp. granulated onion
Zest lemons onto a rimmed baking sheet lined with parchment. Add a sprig of rosemary and/or thyme (if you have it). Spread the zest in an even layer, then bake at 250° until dry, about 15 minutes. Remove the leaves from the herb sprigs, then mix the zest and herbs with black pepper, salt, sugar, and granulated onion. Transfer to a small jar and stash the blend in the spice cabinet, where it will keep for a few months.