Homemade lemon pepper seasoning recipe – Learn how to make this zesty two ingredient spice for all of your culinary needs and Kiss goodbye to the store brought kind.
If you like citrus flavours I’m talking about lemon, oranges and grapefruits with a combination of coarse cracked black pepper then this lemon pepper seasoning is definitely a recipe for you. It’s fairly simple to make, you just need to grab a bunch of lemon along with some black pepper to get started.
What is lemon pepper seasoning
In short, it is a dry condiment made from the zest of fresh lemon(s) combined with black pepper. Some people use peppercorns to make this seasoning but you can use fine or coarse black pepper. The lemon zest is usually dried out using an oven, dehydrator or another commercial appliance.
Lemon pepper seasoning uses
You can use this condiment for a wide range of things
- Poultry i.e Lemon rosemary roasted chicken
- Seafood i.e shrimp/prawns, fish fillets, baked hake fillets
- Vegetables
- Garnish
It is also not uncommon for lemon pepper seasoning and spices such as turmeric, garlic and onion to be mixed together and used in this type of recipe.
Lemon pepper ingredients
In order to make this seasoning you will need two ingredients
- Fresh lemons (large in size)
- Black pepper (peppercorn or coarse will work)
- If you want to add any pink salt, turmeric or garlic and so fourth you can but I will instruct when to add.
How to make lemon pepper seasoning
Zest the lemons – Make sure the lemons are washed and blotted dry first of all before zesting . I used my mircoplane to extract what I needed. if you don’t own one, simply use a regular grater or vegetable peeler. You only want to grate the lemon peel and NOT the pith (the white part) which is the bitter part. If you grate any of the pith, it means you are grating too deep so ease off the pressure and be a little more light handed.
Drying out the lemon zest – The lemon zest will need to dry out in the oven on the lowest possible setting. I then added the black pepper so the flavour really intensifies from oven roasting.
I left my zest to oven dry for 1 hour in total and checked it half way through. It shouldn’t burn on the lowest setting.
Milling the lemon and black pepper – Use a spice/coffee grinder to completely pulse the zest and lemon into a fine powdery consistency.
Storage – I store all of my homemade seasoning in an airtight glass jar. Depending on the quantity you make it should lasts for several months.
Is there a lemon pepper substitute
Yes, if you don’t have any lemon pepper seasoning to hand then you can use
- Lemon extract with black pepper
- Lemon thyme and white pepper/corn with cayenne
- Shichimi togarashi
Can I add additional spices to the seasoning and when
I prefer to keep this recipe simple so I add any extras depending on what I am using it for afterwards. Add the additional seasoning such as salt, garlic and herbs when you are grinding the dried lemon zest with the pepper.
Note and tips
- Use a food processor or pestle and mortar if you don’t own a spice grinder
- An airtight container is recommended to store the spice
- Should last for several months
- Double or triple the batch if you need more seasoning
- Only grate the skin of the lemon and not white part (that’s the bitter pith, we don’t want that)
- Add additional herbs/spices and salt accordingly to taste
- For a more lemon taste use more than 4 lemons and for black pepper taste add a 1tbsp more
Steps for making lemon pepper seasoning (with pictures)
Grab the lemons (wash and dried) and proceed to zest them individually.
Combine both the zest and lemon in a bowl then whisk before transferring the contents onto a baking tray lined with parchment paper.
Dry out the zest for an hour before milling in a spice grinder.
Other spice blends you may like
Poudre de colombo (colombo powder)
Homemade lemon pepper seasoning
Ingredients
- 4 large lemons
- 3 tbsp of coarse crack black pepper
Instructions
- Preheat your oven to the lowest setting, mine was 50c/122F/Gas mark 1
- Line a baking tray with parchment paper and set aside
- Wash and completely dry the lemons prior to zesting.
- Grab your mircoplane grater and proceed to zest each lemon, (being careful not to grate the pith , the bitter white part) in a small bowl or on a chopping board
- Once all the lemons are bald from zesting, spread the lemon zest and black pepper on parchment paper, evenly so the tray isn't crowded.
- Leave to dry out for 60 minutes or until completely dried out. Check the oven halfway through.
- Once the zest is dry then transfer the pepper and zest to a spice grind or food processor and mill into a fine consistency
- Pour into a airtight container and use accordingly
Notes
- Use a food processor or pestle and mortar if you don't own a spice grinder
- An airtight container is recommended to store the spice
- Should last for several months
- Double or triple the batch if you need more seasoning
- Only grate the skin of the lemon and not the white part (that's the bitter pith, we don't want that)
- Add additional herbs/spices and salt accordingly to taste
- For a more lemon taste use more than 4 lemons and for black pepper taste add a 1tbsp more
Nutrition
I’ve just finished this recipe and it’s lovely! I like to keep things simple and this certainly is! Thank you.
I’m so happy to hear you liked the recipe Ruth