Lemon Pepper Seasoning

4 tbsp

yield

10 - 45 mins

time

2 tbsp lemon peel powder/ Zest from approx 3 unwaxed lemons*

1½ tbsp black peppercorns

½ tsp onion powder

1tsp garlic powder

1 tsp salt (optional)**

Notes

* I often use store bought lemon peel powder for ease, but have also included steps to make your own lemon peel powder at home if you have time!

If you’re making a small batch of lemon pepper to use immediately, don't bother drying out the lemon peel in oven as stated below, but if you’d like to make a big batch to store, it's best if you dry it out

** You can leave out the salt in this recipe, so you can add to meats directly

ingredients

method

Method 1 - Store-bought Lemon Peel Powder

  1. Pour the peppercorns into a dry pan over medium heat for 4min, stir to get an even toasting

  2. Transfer the toasted peppercorns into a spice grinder, mortar and pestle, or empty pepper mill and grind till its desired texture

  3. Transfer the black peppercorns into a spice grinder, mortar and pestle, or empty pepper mill and grind

  4. Transfer to a container, add lemon peel powder, salt, garlic, and onion powder, stir and cover.


Method 2 - Homemade Lemon Zest

  1. Use a zester to grate the rind off the lemons

  2. Lay the lemon zest flat on a tray and dry it out in the oven for 30mins at 80°C, then let cool

  3. Pour the peppercorns into a dry pan over medium heat for 4min, stir to get an even toasting

  4. Transfer the dried lemon zest and black peppercorns into a spice grinder, mortar and pestle, or empty pepper mill and grind till its desired texture

  5. Transfer to a container, add salt, garlic, and onion powder stir and cover.

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