Please share your feedback with us! Kosher.com's annual survey is now live: Take Survey
Please enter the email you’re using for this account.
Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Use lemon rub on poultry or fish. For best results, marinate for at least half an hour before cooking.
zest of 5 large lemons
1/3 cup Pereg Black Pepper
1/4 cup Tuscanini Sea Salt
3 tablespoons Gefen Ginger
3 tablespoons ground mustard
Preheat oven to 170 degrees Fahrenheit.
Spread lemon zest on Gefen Parchment Paper-lined baking sheet. Cook for about 30 minutes, until dried out.
Use a grinder or mortar and pestle to crush lemon zest to a fine powder.
Mix crushed lemon zest with black pepper, salt, ginger, and mustard.
Photo by Sara Goldstein
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation