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.*****