Description
Bright, zesty, and bold — this homemade lemon pepper seasoning recipe delivers unbeatable citrus flavor and spice with no fillers.
Ingredients
Scale
Main Ingredients:
- Zest of 6 medium fresh lemons (preferably organic)
- 2 tablespoons whole black peppercorns
- 1 tablespoon coarse kosher salt (optional)
Optional Additions:
- 1 teaspoon granulated garlic (garlic powder)
- 1 teaspoon onion powder
- ½ teaspoon citric acid
Variations:
- Swap half black peppercorns for white or pink peppercorns
- 2 drops food-grade lemon oil for extra citrus boost
Instructions
- Prep Lemons: Wash and dry lemons. Zest using a microplane, avoiding the white pith.
- Dry the Zest:
– Oven Method: Bake zest at 170°F (75°C) for 20–30 minutes on a parchment-lined sheet, stirring every 10 minutes.
– Dehydrator Method: Dry zest at 95–105°F for 1.5–2 hours until crisp. - Grind: Pulse dried zest and peppercorns in a spice grinder to a coarse texture. Do not overprocess.
- Mix: Stir in salt, garlic powder, onion powder, and citric acid if using.
- Store: Transfer to an airtight glass jar and store in a cool, dark place. Use within 3 months for best flavor.
Notes
- Dry zest thoroughly to prevent spoilage.
- For a salt-free version, omit the kosher salt.
- Adjust spice or tartness with different peppercorns or added citric acid.
- Store in labeled jars; toast before use if aroma fades.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Seasoning
- Method: Dehydrating
- Cuisine: American
Nutrition
- Serving Size: 1 teaspoon
- Calories: 5 kcal
- Sugar: 0 g
- Sodium: 75 mg (with salt)
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg