Mix all ingredient sin a small bowl or jar with lid. Stir or shake to mix and store in sealed container. If you want it finer, pulse several times in a food processor or blender or spice grinder.
1. I get my dried lemon peel from Penzeys (in store or online), or my local market in the seasoning aisle. I typically make my spice and seasoning blends in small amounts to stay fresh. For this recipe, I used half of a 1.6 oz (1/2 cup) jar, which is a 1/4 cup measured.IF MAKING YOUR OWN DRIED LEMON: I would use the zest from 4-5 lemons, spread it on a parchment paper lined baking sheet and dry in a 200°F oven, for about 15 minutes (keep your eyes on it), time may vary per oven, for more or less.