Homemade Lemon Pepper Seasoning

Learn how to make the best two ingredient lemon pepper seasoning

Course condiment

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings jar

Calories 170kcal

Author Charla

Preheat the oven to 65C/150F.
Line a baking tray with parchment paper and set aside.
Use the medium sized holes of a box grater or microplane to grate the lemon peel, being careful not to grate any of the pith (the white part which is bitter).
Lay out the grated lemon peel on the parchment paper in a thin layer, spread it out as this will enable the peel to dehydrate much quicker.
Dehydrate in the oven until the peel feels dry, it should take anything from 35-45 minutes, keep an eye on the drying process and inspect its readiness by rubbing a few bits in between your fingertips.
Once dried, transfer into a spice grinder along with the rest of the ingredients.
Mill into the texture that you desire (I wanted a coarse texture).
Use or store accordingly.

Use a food processor, the back of a spoon or a pestle and mortar if you don't own a spice grinder.
You can make this seasoning using dried lemon peel instead, you would simply mix all of the ingredients together and omit the dehydrating process.
Shichimi togarashi and lemon with white pepper are the closest substitute to lemon pepper (with black pepper).
I don't add pink salt to my seasoning blend but feel free to add pink salt to your seasoning if you want to.
I highly recommend using a box grater with medium holes to grate the peel of your lemon.
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 i.e basil, oregano, dill and cayenne if you want to.