Preheat a convection oven or dehydrator to 135°.

Peel the zest from each lemon, being careful to get the zest, not the bitter pith. I find a vegetable peeler works best.

Place the zest on a drying tray or cooling rack in the oven or dehydrator and let dehydrate for 2 hours until the peels are potato chip crisp.

Grind the dehydrated lemon zest and black pepper. I used the small bowl of my Vitamix blender, the chopper bowl of my hand-held stick blender, and the Cole + Mason spice grinder. Hands down, the spice grinder produced a finer, more uniform final lemon pepper seasoning.

Mix ground lemon zest and pepper with salt and garlic powder.

Store in an airtight container.