Learn How to Make Lemon Pepper Seasoning in just a couple simple steps with 3 ingredients! Lemon pepper is a delicious, zesty seasoning that adds flavor to chicken, fish, veggies, and more. Don't waste your money on store-bought seasoning when it is so easy to make at home!
We love this versatile seasoning on chicken wings, fish, eggs, and veggies, like asparagus and broccolini. But you can enjoy it on a ton of other dishes or in a dry rub, wet rub, marinade, or salad dressing. All you need to do is peel the lemons, bake the peels to dehydrate them, then blend them with salt and pepper. Store the seasoning and enjoy for up to 6 months!
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About Lemon Pepper Seasoning Substitute
- Taste - Lemon Pepper seasoning is zesty and vibrant with a light spice from the peppercorns.
- Texture - The ingredients are ground and light, but still have some texture.
- Effort - All you need to do is peel the lemons, bake them, then pulse the ingredients in the food processor.
- Time - It takes about 5 minutes to peel the lemons, 1 hour to cook the peels, then 5 minutes to pulse everything in the food processor.
Ingredients
- Lemons - The zest from the peels adds the signature lemon flavor.
- Whole black peppercorns - Black peppercorns add a little spice and bite.
- Sea salt or kosher salt - Salt accentuates the lemon and pepper.
See recipe card for quantities.
Substitutions/Variations
- Spicy - Add red chili flakes or cayenne pepper to make this seasoning spicy.
- Garlic powder - Garlic powder adds the quintessential aromatic.
- Onion powder - Add onion powder for a light oniony flavor.
Instructions
- Heat oven - Preheat the oven to 200°F.
- Prepare lemon peels - Use a vegetable peeler to remove the lemon zest from the lemons, making sure to not leave any of the white pith on the peel.
- Bake lemon peels - Then line a baking sheet with a sheet of parchment paper and arrange the lemon peels in a single layer. Place in the oven and bake for 1 hour or until the lemon peels are dehydrated. (Photo 12 and 3)
- Add to food processor - Once the peels are dehydrated and cooled, transfer the dried lemon peels to a high-powered blender or food processor with the black peppercorns and sea salt or kosher salt.
- Blend - Then pulse the mixture a few times until blended, but still has some texture. (Photo 5)
- Store - Store lemon pepper seasoning in an airtight container in a cool place for up to 6 months.
Pro tip - Don't peel the lemons too deeply or you may get the pith (the white part of the lemon). The pith is very bitter.
What to Eat With Lemon Pepper Seasoning
This lemon pepper seasoning adds a bright kick to so many dishes. We love it for lemon pepper chicken wings but it is also great on roasted chicken and veggies like asparagus or sautéed broccolini. You can also add it to meatballs or fish. It is a fun option when you want to add some zest to your dishes!
Recipe FAQs
Yes, the main ingredient in lemon pepper is dried lemon peels. The peels are ground up with black peppercorns and salt for extra flavor.
No, lemon pepper seasoning has just a light kick from the peppercorns.
Yes, all of the ingredients in this recipe are gluten free.
Yes, lemon pepper seasoning is delicious on veggies like asparagus or green beans and is also delicious on most meat and fish.
Storage
Store leftover lemon pepper seasoning in an air-tight container at room temperature for up to 6 months for best results.
Cooking Tips
- Use a high powered food processor, blender, or spice grinder to ensure the ingredients are properly ground. If you don't have a high powered appliance, you can use pre-ground pepper or freshly ground black pepper and mince the zest. Then mix the pepper, zest, and salt in a bowl.
- Cook the lemon peels in a single layer to ensure they cook evenly.
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How to Make Lemon Pepper Seasoning
Equipment
Ingredients
- 3-5 lemons
- 3 tablespoon whole black peppercorns
- 2 teaspoon sea salt or kosher salt
Instructions
- Heat oven - Preheat the oven to 200°F.
- Prepare and bake lemon peels - Use a vegetable peeler to remove the lemon zest from the lemons, making sure to not leave any of the white pith on the peel. Line a baking sheet with a sheet of parchment paper and arrange the lemon peels in a single layer. Place in the oven and bake for an hour or until dry.3-5 lemons
- Blend - Once the peels are dehydrated and cooled, transfer them to a high-powered blender or food processor with the black peppercorns and sea salt or kosher salt. Pulse the mixture a few times until blended, but still has some texture.3 tablespoon whole black peppercorns, 2 teaspoon sea salt or kosher salt
- Store - Store in an airtight container in a cool place for up to 6 months.
Video
Notes
- Don't peel the lemons too deeply to avoid getting the pith (the white part of the lemon) on the peel. The pith is very bitter.
- It's important that the lemon peels are completely dehydrated so the moisture doesn't create mold when stored.
- Use a high powered food processor, blender, or spice grinder to ensure the pepper is properly ground. If you don't have a high powered appliance, you can use pre-ground pepper or pepper grinder pepper, mince the zest, then mix the pepper, zest, and salt in a bowl.
- Cook the lemon peels in a single layer to ensure they cook evenly.
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