2 tsp black peppercorns
Zest the lemon, being careful to just get the yellow rind with none of the white pith. Mince the zest finely (there should be about a tablespoon of zest). Crack the peppercorns by mashing them with a heavy can, or grinding them briefly in a spice grinder.
You can make a larger quantity at a time by measuring the lemon zest and the black peppercorns, keeping the ratio of lemon zest to peppercorns 3 to 2 – so if there are 4 tablespoons of lemon zest (1/4 c), there should be 2 T + 2 tsp of peppercorns.
Now combine the zest and the pepper, using a heavy tool or mortar and pestle to mash the lemon and pepper together. This step releases the essential oils from the lemon into the pepper. Use right away, or sprinkle on a foil lined cookie sheet, and leave in a 200 degree oven overnight to dry out the spice mixture. In the morning, grind the mixture together in a spice grinder. Lemon pepper can be stored for 6 months to one year.