How To Make Lemon Pepper Seasoning
Homemade Lemon Pepper Seasoning is always so much better than store-bought! It’s a simple combination of dried out lemon peels, black peppercorns, salt, garlic powder, garlic powder, and a bit of sugar. Only six ingredients and you can double the recipe as needed.
Enjoy more lemon recipes like lemon pepper baked chicken tenders and lemon pepper wings.
What is lemon pepper seasoning?
Essentially, lemon pepper seasoning takes dry lemon peels, whole peppercorns and just a sprinkle of a few other spices and blends them together to make a mouthwatering seasoning mix. I never use store-bought lemon pepper seasoning, because of how much better homemade tastes, there are only six simple ingredients, and it’s always gluten free!
If you ever look at the back of a container of lemon pepper, you may see a bunch of additives and preservatives that we just don’t need. When you make lemon pepper seasoning at home, you get to control all of the simple and natural ingredients that go into it.
Another thing I love about this homemade seasoning is how easy it is to make! I usually make a jar of lemon pepper seasoning and keep it in my spice rack. You can store it at room temp for up to 6 months… but mine is usually all gone before that much time has passed.
Ingredient Notes and Tips
Lemon Peels – You’ll only need the peels of the lemons, not the fruit itself. I usually use all of those leftover lemons to make some homemade lemonade or sour mix!
Whole Peppercorns – It’s best to use whole peppercorns, the seasoning will be more aromatic and strong. You will use a spice grinder to grind them to the right texture.
Coarse Salt – Use coarse kosher or sea salt. Remember, to always taste before adding more salt. If you’re sensitive or on a low-sodium diet, start with half the recipe amount and add more if needed.
Sugar – This helps to balance out the spicy and tart flavors.
See the recipe card below for the full list of ingredients and instructions.
How to Make Lemon Pepper Seasoning
Peel the lemons. Use a vegetable peeler to peel the very outer yellow skin of lemon (zest), and none of the white pith (1)! (It’s best to use Y peeler or a citrus peeler, those tent to take off skin without the pith better.)
Spread into an even layer. Line a sheet pan with parchment paper and spread the lemon peels in the pan in one even layer (2).
Dry the peels. Preheat the oven to the lowest setting! Place the sheet pan into the oven and allow the lemon strips to dry out for about 1-2 hours. Remember to check on the peels from time to time and remove them as soon as they’re completely dried out (3).
PRO TIP: Dried lemon peels have the edged curled in, no moist spots, and all the color changed from bright yellow to dark dull yellow.
Blend it together. Place the dried lemon, whole peppercorns, coarse salt, and sugar into a spice grinder or a high-powered blender. Blend until it’s ground into small texture and no large chunks remain.
Add remaining spices. Mix together with the garlic powder, and onion powder and pour into an air-tight glass jar with a lid for storage (4).
How to Use Lemon Pepper Seasoning
This is the perfect seasoning for a variety of dishes like chicken, seafood and pasta!
When it comes to chicken, you can really use it on any cut you like best. One of my favorite things to make is lemon pepper grilled chicken wings! You can use it on thighs, breasts, or even a whole roasted bird (like the best spatchcock chicken).
Lemon pepper shrimp has always been a go-to summer recipe that I make when the weather is nice and hot. Lemon pepper seasoning is also great on some simple pan seared white fish.
Mix some lemon pepper seasoning with softened butter as a flavored butter topping!
Or, mix it into creamy or wine based sauces.
I also really like to combine it with mayo to make a fun and easy aioli spread for sandwiches.
Comment below and let me know if you use it in a way you didn’t see mentioned here!
Storage Instructions
You can store lemon pepper seasoning for up to 6 months in an airtight container at room temperature. To keep it around for even longer, you can freeze it for up to 2 years!
Recipe FAQs
Yes, you can definitely alter amounts of salt and pepper if needed! You can even omit the salt altogether if you need to due to health requirements. The pepper is good to adjust if you need a more or less spicy taste.
This lemon pepper seasoning recipe is already flavored with garlic powder and onion powder, which both add a good amount of flavor. But if you wish, you can also add dried herbs like dried sage, parsley, dill weed or thyme. Dried herbs are great for chicken recipes!
Absolutely! If you have a dehydrator, feel free to use it on the lemon peels.
Yes, technically you can but you still have to spread it on the baking sheet and dry it. It’ll take much more time to zest the lemon rather than peel it. And you’ll still need to dry it and blend it, so it’s not really a shortcut.
More Lemon Pepper Recipes To Try
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Lemon Pepper Seasoning Recipe
Ingredients
- 5 large lemons peels only
- 2-2.5 tbsp whole peppercorns
- 1 tbsp coarse salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp white granulated sugar
Instructions
Tips Before Starting:
- Use a vegetable peeler that will take the lease amount off! Yes, peelers are different, some take off a thick layer and those are good for hearty veggies like potatoes. Some take off very thin layer and they are good for things like apples, carrots, lemons, etc. I recommend using a Y peeler because it take off a thinner amount of skin. You only need to peel the very outer yellow skin of lemon (zest), and none of the white!
- Remember that every oven is different! Ovens cook slightly different and they will have different lowest cooking setting.
- Set your oven to the lowest setting it will let you bake it, it could be between 150℉ to 175℉. Of course, this will affect bake time of the lemon peels. Make sure to check on the peels from time to time because it will take from 1 hour to 2 hours for them to completely dry out (shrivel).
To Make The Seasoning:
- Preheat the oven to its lowest setting (between 150℉ and 175℉).
- Using a vegetable peeler to peel the very outer yellow skin of lemon (zest), and none of the white!
- Line a sheet pan with parchment paper and spread the lemon peels in the pan in one layer. Place into the oven and allow the lemon strips to dry out for about 1-2 hours. Remember to check on the peels from time to time and remove them as soon as they’re completely dried out (edged curled in, no moist spots, and all the color changed from bright yellow to dark dull yellow).
- Place the dried lemon, whole peppercorns, and sugar into a spice grinder or a high-powered blender. (Depending on the size of your spice grinder, you may need to do it in a few batches.) Blend until it’s ground into small texture and no large chunks remain.
- Mix together with the salt, garlic powder, and onion powder and pour into a small, air-tight glass jar for storage.
Notes
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Tips Before Starting:
Use a vegetable peeler that will take the lease amount off! Yes
LEAST!
Thanks for the tip!
I just used this seasoning on some chicken breast and it turned out delicious!
I am so glad you liked it! 🙂