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Preparation

1. Set the oven to the lowest temperature.
2. Wash and dry the lemons. Using a microplane zester or fine kitchen grater, remove the yellow part of the lemon peel.
3. Mix the zested lemon peel with the cracked peppercorns.
4. Line a baking sheet with parchment paper and spread out the mixture. Set baking sheet in the oven for 1 hour and 15 minutes, stirring the mixture every 15-20 minutes.
5. Add the coriander and place the mixture into a food processor or spice grinder. Process until ingredients are finely ground.
6. Store in an airtight container or tabletop shaker. Use as a salt replacement at the table or add to meat, chicken, fish, salad or vegetables.