Lemon Pepper Seasoning

Kimberly Killebrew

This Lemon Pepper is bolder, brighter and more flavorful than store-bought. Add zest and tang to a wide variety of dishes!

5 from 101 votes

Prep Time 10

Cook Time 30

Total Time 40

Course condiment, Seasoning

Servings servings

Calories 2 kcal

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

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

Keyword Lemon Pepper

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