Lemon Pepper Seasoning
This post may contain affiliate links. See my disclosure policy.
Deliciously versatile, this homemade Lemon Pepper recipe is bolder, brighter and more flavorful than store-bought. Add zest and tang to a wide variety of dishes with this delicious seasoning blend!
Use our homemade Lemon Pepper to make these delicious Lemon Pepper Chicken Wings!
I love just about anything and everything with lemon. Whether it’s a sweet or savory dish, lemon is one of my most favorite of any flavor. And this Lemon Pepper is something I find myself reaching for on a regular basis.
What is Lemon Pepper?
Just as its name denotes, it’s a seasoning blend that features lemon and pepper to create a flavor combination that is simultaneously bright and tangy, zesty and bold. It’s a versatile blend that can add zest and tangy to a wide variety of dishes.
How to Use Lemon Pepper Seasoning
Lemon pepper seasoning is a versatile spice blend that adds a zesty, tangy, bold and spicy flavor to your dishes. Here are a few ways to use lemon pepper:
- Grilled or Roasted Meat and Seafood
- Steamed, Roasted, Grilled and Sauteed Vegetables:
- Pasta and Rice
- Salad Dressing
- Marinades and Sauces
- Roasted Nuts
- Seasoning Popcorn
- Breading and Coating
- Soups and Stews
Remember this blend is quite potent so a little goes a long way. Have a fun experimenting incorporating this flavorful blend into your cooking!
Lemon Pepper Recipe
For the dried lemon peel you can either buy it or make your own. Either way, in the case of citrus which is highly sprayed and waxed, I recommend organic.
To make your own dried lemon peel, wash, dry, and zest the lemons. As much as possible, avoid the white pith, it’s bitter. Spread the lemon zest out onto a lined baking sheet and dry in the oven at 175 degrees F until it is fully dry and brittle. Depending on the size and thickness of the zest or peels, this will take anywhere from 30 minutes to an hour or more. Let the zest cool completely before proceeding with the recipe.
Place all of the ingredients in a spice grinder and blitz briefly until everything is broken down to a coarse mixture. Alternatively place everything in a ziplock bag and pound with a mallet or other blunt instrument.
Transfer the lemon pepper seasoning to an airtight jar and store in a cool, dark place. It will keep for several months but for the best flavor use it within a month.
Enjoy!
For more homemade seasoning blends be sure to try our:
- Burger Seasoning
- Creole Seasoning
- Greek Seasoning
- Old Bay Seasoning
- Seasoned Salt
- Curry Powder
- Garam Masala
- Za’atar
- Chinese Five Spice
- Chili Powder
- Dukkah
- Mixed Spice
- Shichimi Togarashi
- Everything Bagel Seasoning
- Berbere
- Baharat
- Panch Phoron
Lemon Pepper Seasoning
Ingredients
- 5 organic lemons
- OR 1/4 cup store-bought organic dried lemon peel
- 1/4 cup coarse salt flakes (I use and recommend Maldon)
- 2 tablespoons whole black peppercorns (can substitute 1 tablespoon coarsely ground black pepper)
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
Instructions
- To make your own dried lemon peel, wash, dry, and zest the lemons. Avoid the white pith, it's bitter. Spread the lemon zest out onto a lined baking sheet and dry in the oven at 175 degrees F until it is fully dry and brittle. Depending on the size and thickness of the zest or peels, this will take anywhere from 30 minutes to an hour or more. Let the zest cool completely before proceeding with the recipe.
- Place all of the ingredients in a spice grinder and blitz briefly until everything is broken down to a coarse mixture. Alternatively place everything in a ziplock bag and pound with a mallet or other blunt instrument. Transfer the lemon pepper seasoning to an airtight jar and store in a cool, dark place. It will keep for several months but for the best flavor use it within a month.Makes approx. 1/2 cup
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
