Adapted from Charred & Scruffed by Adam Perry Lang with special thanks to Chef Sheldon Simeon.
2 lemons, halved and pulp removed
1 cup sea or kosher salt
1 teaspoon ground ginger
The process to create the lemon charcoal is pretty simple and straight forward. Start with two lemons, cut in half with the pulp removed.
Place the lemon peel halves directly on the hot coals in your grill. Watch them carefully they'll turn to charcoal pretty quickly. Once they've gotten completely black remove them from the grill and allow them to cool.
The cooled charcoal goes into a food processor and ground into a fine powder. Run the charcoal powder through a fine mesh screen to remove any large chunks.
Combine the 1 tablespoon of the charcoal powder along with the garlic powder and salt. Grind them together into a fine powder.
Seal in an air tight jar. It will keep for a month or so.
Recipe by at http://www.embersandflame.com/cooking/lemon-charcoal-finishing-salt/