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
Pour the peppercorns into a dry pan over medium heat for 4min, stir to get an even toasting
Transfer the toasted peppercorns into a spice grinder, mortar and pestle, or empty pepper mill and grind till its desired texture
Transfer the black peppercorns into a spice grinder, mortar and pestle, or empty pepper mill and grind
Transfer to a container, add lemon peel powder, salt, garlic, and onion powder, stir and cover.
Method 2 - Homemade Lemon Zest
Use a zester to grate the rind off the lemons
Lay the lemon zest flat on a tray and dry it out in the oven for 30mins at 80°C, then let cool
Pour the peppercorns into a dry pan over medium heat for 4min, stir to get an even toasting
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
Transfer to a container, add salt, garlic, and onion powder stir and cover.