Learn how to make this zesty two ingredient lemon pepper spice blend 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 lemons along with some black pepper to get started.
I decided to make a homemade version of this lemon infused seasoning because I couldn’t find any in the supermarkets.
For some reason lemon pepper seems to be difficult to obtain here in the UK, it’s not widely available like many other seasonings. A good example of what I’m referring to is this All Purpose Seasoning.
Anyway, I took the initiative to make my own because it’s so easy to pull together. I had my spice grinder, fresh lemons and black pepper and was good to go!!
I grabbed a few fresh lemons from my local supermarket along with some cracked black pepper and hey presto in under an hour the seasoning was ready.
Ways to use the seasoning
You can use this condiment for a wide range of things
- Poultry: Lemon Rosemary Roasted chicken
- Seafood i.e shrimp/prawns, fish fillets, crab, salmon etc…
- Vegetables ie Charred Asparagus with Lemon
- Garnish
- Marinade
My favourite recipe that I use this seasoning for has to be my Lemon Pepper Chicken that was when I first showcased this recipe and haven’t looked back since.
Ingredients you will need
Jazz up for seasoning
Some people like to additional ingredients such as
- Garlic,
- Onion,
- Salt,
- Thyme
- Cayenne
- Basil.
I like to keep my spice blend to using two ingredients only and tailor my recipe to suit.
How to make lemon pepper seasoning
- Preheat the oven on the lowest setting and line a baking tray with parchment paper.
- Use a mircoplane to extract the zest from each fresh lemon.
- Place the lemon and black pepper on the baking tray
- Dry out the lemon zest in your own (it took about 30-35 minutes) keep an eye on the oven until the zest is completely dried out.
- Use a spice/coffee grinder to mill the black pepper and zest (add your additional ingredients if using)
- Use or store accordingly
Is there a substitute for lemon pepper?
Yes there is…….
- Lemon thyme and white pepper/corn with cayenne
- Shichimi togarashi
Can you use dried lemon instead of lemon zest?
Yes, you don’t have to rely on purchasing fresh lemons to make the seasoning. Alternatively, there is the option to buy dried lemon peel and combine with black pepper.
Also, if you use dried lemon peel you won’t need to dehydrate it.
Can you make the recipe with salt?
Yes, as mentioned before I like to keep this recipe very simple. You simply include any extras as you’re about to mill the lemon zest.
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.
How would you make this seasoning using dried lemon peel instead?
You would skip the dehydration process and go straight to combining your chosen ingredients and mill them using your grinder/mortar and pestle etc… and store accordingly.
I don’t have a spice/coffee grinder or mortar and pestle, help?
No problem. Use the back of a spoon to crush down your ingredients into a powder form.
Note and tips
- Use a food processor or pestle and mortar if you don’t own a spice grinder
- Use a mircoplane or the smallest hole on your grater.
- Store the spice blend in an glass spice jar, in a cool, dark area.
- The spice mix should last for up to a year. Spices don’t go bad or make you ill, they just loose their flavour as times goes time.
- 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.
Other spice blends you may like
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Homemade Lemon Pepper Seasoning
Ingredients
- 4 large lemons
- 3 tbsp of 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 to completely dried out (my oven took 30-35 minutes)
- 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
- Use a mircoplane or the smallest hole on your grater.
- Store the spice blend in an glass spice jar, in a cool, dark area.
- The spice mix should last for up to a year. Spices don't go bad or make you ill, they just loose their flavour as times goes time.
- 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.
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