• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch Recipes
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Recipes » Dressings and Sauces

    How to Make Lemon Pepper Seasoning

    Published: Jun 30, 2023 · Modified: Sep 27, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    55 shares
    • Share16
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe Jump to Video
    Homemade lemon pepper seasoning Pinterest pin.

    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!

    Homemade lemon pepper seasoning in a bowl on a serving board with fresh lemons, made with lemon zest, black peppercorns, and sea salt or kosher salt.

    We love this versatile seasoning on lemon chicken wings, white fish, fried eggs, and veggies, like roasted sparagus and sautéed 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!

    Jump to:
    • About Lemon Pepper Seasoning Substitute
    • Ingredients
    • Substitutions/Variations
    • Instructions
    • What to Eat With Lemon Pepper Seasoning
    • Recipe FAQs
    • Storage
    • Cooking Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    Ingredients to make lemon pepper seasoning, including lemon zest, black peppercorns, and kosher or sea salt.
    • 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

    Steps to make lemon pepper seasoning, including peeling and dehydrating the lemon peel in the oven, and putting black peppercorns, salt, and lemon peels in the food processor.
    • 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.
    Steps to make lemon pepper seasoning, including pulsing the black peppercorn, salt, and dehydrated lemon peel in the food processor.
    • 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 sautéed broccolini. You can also add it to tukrey meatballs or buttery fish. It is a fun option when you want to add some zest to your dishes!

    Recipe FAQs

    Is lemon pepper made from lemons?

    Yes, the main ingredient in lemon pepper is dried lemon peels. The peels are ground up with black peppercorns and salt for extra flavor.

    Is lemon pepper seasoning spicy?

    No, lemon pepper seasoning has just a light kick from the peppercorns.

    Is lemon pepper seasoning gluten-free?

    Yes, all of the ingredients in this recipe are gluten free.

    Can I use lemon pepper seasoning on vegetables or other foods besides chicken?

    Yes, lemon pepper seasoning is delicious on veggies like baked asparagus or sautéed green beans and is also delicious on most meat and fish.

    Spoonful of homemade lemon pepper seasoning

    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.

    Related Recipes

    • Spoon holding brown sugar dry rub for chicken wings, ribs, and more.
      Dry Rub for Chicken Wings, Ribs, and More
    • Slice of Meyer Lemon Olive Oil Cake with lemons.
      Meyer Lemon Olive Oil Cake
    • Italian seasoning substitute with dried basil, parsley, thyme, rosemary, and oregano in a bowl.
      Italian Seasoning Substitute
    • Fried crispy sage leaves with finishing salt.
      Fried Crispy Sage Leaves

    Did You Like This Recipe?

    Love this homemade lemon pepper seasoning recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade lemon pepper seasoning substitute!

    📖 Recipe

    Homemade lemon pepper seasoning in a bowl on a serving board with fresh lemons, made with lemon zest, black peppercorns, and sea salt or kosher salt.
    Print Recipe Pin Recipe
    5 from 1 vote

    How to Make Lemon Pepper Seasoning

    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!
    Prep Time10 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 10 minutes mins
    Course: Condiment
    Cuisine: American
    Servings: 6 tablespoon
    Calories: 28kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 parchment paper
    • 1 baking sheet
    • 1 vegetable peeler
    • 1 Food processor

    Ingredients 

    • 3-5 lemons
    • 3 tablespoon whole black peppercorns
    • 2 teaspoon sea salt or kosher salt
    Prevent your screen from going dark

    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

    Top Tips
    • 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.

    Nutrition

    Calories: 28kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 777mg | Potassium: 141mg | Fiber: 3g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 29mg | Calcium: 37mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Dressings and Sauces

    • Homemade cinnamon persimmon curd in weck jars, made for spreading on toast, biscuits, waffles, and more, or drizzled on ice cream, yogurt, and more.
      Persimmon Curd
    • Ladle pouring a scoop of Asian honey sesame dressing in a glass jar.
      Asian Honey Sesame Dressing
    • Knife with a scoop of homemade 2-ingredient cream cheese, used for cheesecake, bagel, toast, and more.
      How to Make Cream Cheese
    • Glass container filled with homemade mascarpone, used for baking, tiramisu, toast, and more.
      How to Make Mascarpone Cheese

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

    More about us →

    Fresh Spring Recipes

    • Flower lavender lemon curd cookies dusted with powdered sugar on parchment paper with lemon slices, lavender, and a jar of homemade lemon curd.
      Lavender Lemon Curd Cookies
    • Pesto, burrata, prosciutto, and toasted pine nut pizza on a wooden Boos Block cutting board.
      Pesto, Burrata, and Prosciutto Pizza
    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • Whipped lemon feta dip topped with toasted pine nuts, herbs, and olive oil and served with toasted pita, crudités, and olives.
      Whipped Lemon Feta
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Healthy corn and zucchini fritter stacked and topped with greek yogurt, roasted corn, and basil.
      Healthy Corn and Zucchini Fritters

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Furikake Salmon
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Copy-of-The-Heirloom-Pantry-Typography-Logo
    • Facebook
    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 The Heirloom Pantry, LLC®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.