Lemon Pepper Seasoning Recipe
This recipe for how to make lemon pepper seasoning is a simple, wholesome way to make a pantry staple out of ingredients you probably already have on hand.
Prep Time15 minutes mins
Dehydrating Time:45 minutes mins
Total Time1 hour hr
Course: How-To
Cuisine: Spices
Keyword: how to make lemon pepper seasoning
Servings: 12
Calories: 18kcal
- 1/2 cup lemon zest 5 - 7 lemons
- 1/3 cup whole black peppercorns
- 1/4-1/3 cup large flake sea salt optional
Begin by washing 5 large or 7 small lemons.
Using a micro planer or small-holed grater, zest the outer yellow layer of the lemons until you have a 1⁄2 cup of grated lemon peel.
Preheat your oven to its lowest temperature. This is usually between 180° and 200° Fahrenheit.
Spread the grated lemon zest on an edged baking sheet with 1⁄3 cup of whole black peppercorns.
Place the baking sheet in the oven and allow the spices to dry for 30-45 minutes. Check it every 10-15 minutes and turn the baking sheet to avoid some areas drying much faster than others. You may also want to use a spatula to stir and respread the lemon zest to make sure it’s all drying evenly
Once all of the lemon zest has dried, it will look slightly darker and have shrunk quite abit.
Add the dehydrated lemon peel and peppercorns to a spice grinder and grind them up until they are a coarse mixture, like rough sand.
- Makes about 3⁄4 cups
- Store the lemon pepper seasoning in an airtight container in a cool, dry place. It will keep
for several months.
Calories: 18kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2359mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg