Lemon Pepper Seasoning is just that – Lemon and Pepper. It’s delicious on poultry, pork, fish and vegetables. Made from simple ingredients – the zest of fresh organic lemons combined with whole black peppercorns. This will have you changing your mind about buying store bought. I had no idea Lemon Pepper Seasoning could taste this good!
No salt is added to this recipe allowing you to have all the power and control over the salt shaker!
Ingredients
The ingredient list is all in the name!
- Lemons: absolutely use organic lemons. Only the zest will be used, so it’s better if it is free from pesticide residue.
- Peppercorns: whole, black, preferably organic.
Instructions
Wash the rinds of the lemons, pat dry. Using a paring knife or sharp vegetable peeler, remove the zest only (thin part of the skin.). Leave the pith (white bitter layer.)
Place the pieces of lemon zest onto a baking sheet lined with a Silpat mat or parchment paper.
Place in a preheated oven at the lowest temperature possible. My oven temperature was 170 degrees F.
The lemon zest is ready when it ‘snaps’ into 2 pieces rather than bend. It took about 3 hours in my oven.
Once the lemon zest has cooled enough to comfortably handle, add it to the spice grinder along with the peppercorns and grind until smooth.
Flexibility
You are welcome to add salt to this recipe.
Also, less Pepper can be used if you find this version of Lemon Pepper Seasoning to be too hot.
There’s not much, ingredient wise, to change in making Lemon Pepper Seasoning – if desired oranges could be used, and white or red peppercorns.
Uses for Lemon Pepper Seasoning
Lemon Pepper Seasoning can be used on whole chicken, thighs, wings, drumsticks and breasts of chicken, and on all sorts of white fish such as Mahi Mahi, Cod, Snapper, Grouper, Halibut and Tilapia. If you prefer a completely different seasoning on fish, use this Blackening Seasoning instead.
Consider making these Hot Honey Lemon Pepper Wings using this homemade Seasoning.
Storage
Store in a sealed container and place in the pantry or dry cupboard for up to 1 year. To preserve freshness, I add small desiccant dehumidifier packets to the mason jar.
Equipment
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A Tip From Me
Making your own seasoning blends is cheaper and healthier than buying commercially made ones. There’s no MSG, sugar, or try-calcium phosphate (anti caking agent) that are often included in well known brands.
Got Questions?
I’ve got answers – hopefully!
- Can I use it as an ingredient? Yes, add a spoonful at a time to breadcrumbs used for fish and chicken. Add it to butter and melt it over vegetables. Lemon Pepper Seasoning is also a great addition to scrambled eggs.
- This recipe is too hot because of the amount of Pepper used, how can I fix this? I realize we all have different heat tolerances when it comes to food. Simply add more oven baked lemon zest to dilute the presence of the Pepper or blend it with butter (dairy tones down Pepper flavor) and turn it into a compound butter!
- What are the origins of Lemon Pepper Seasoning? It’s unsure, but most food etymologists believe it originally came from India. I first discovered it in Florida!
Lemon Pepper Seasoning
Equipment
Ingredients
- 1½ lbs lemons about 7 small lemons
- 4 tbsp whole black peppercorns
Instructions
- Wash the rinds of the lemons, pat dry. Using a knife, remove the zest only and leave the pith.
- Place the pieces of lemon zest onto a baking sheet lined with a Silpat mat or parchment paper.
- Place in a preheated oven at the lowest temperature possible. My oven temperature was 170 degrees F.
- The lemon zest is ready when it 'snaps' into 2 pieces rather than bend. Approximately 3 hours.
- Once the lemon zest has cooled enough to comfortably handle, add it to the spice grinder along with the peppercorns and grind until smooth.
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