Homemade Lemon Pepper Seasoning
A bright, zesty lemon pepper seasoning you can make in minutes. Fresh lemon zest, cracked black pepper, and a touch of garlic and onion make this blend perfect for chicken, seafood, vegetables, and more.
Equipment
- Microplane grater or zester
- Baking sheet
- Parchment paper (optional)
- Mixing bowl
- Measuring spoons
- Spice grinder or mortar and pestle (optional)
- Airtight jar or container
Ingredients
- 2 tablespoons black pepper coarsely ground or cracked (or grind whole peppercorns)
- 2 tablespoons lemon zest from fresh lemons; dry before mixing (or use dried lemon peel)
- 1 tablespoon kosher salt or sea salt; adjust to taste
- 1 teaspoon garlic powder optional but recommended
- 1 teaspoon onion powder optional but recommended
Instructions
- Zest 2–3 lemons using a microplane, only taking the yellow peel and avoiding the white pith.
- Spread the zest in a thin, even layer on a parchment-lined baking sheet.
- Dry the zest until crumbly: bake at 200°F (95°C) for 15–20 minutes, stirring once, or air-dry at room temperature for 1–2 days. Let cool completely.
- In a mixing bowl, combine dried lemon zest and black pepper. Crush any larger zest pieces between your fingers so the blend is even.
- Add salt, garlic powder, and onion powder. Stir well to fully combine.
- For a finer texture, pulse the blend briefly in a clean, completely dry spice grinder (optional).
- Transfer to an airtight jar. Store in a cool, dry place and use within 3–4 months for best flavor.
Notes
Moisture is the enemy for this blend—make sure the zest is fully dry before mixing to prevent clumping or mold. If the seasoning starts to clump, add a few grains of dry rice to the jar to help absorb moisture. Label the jar with the date.
Nutrition
Calories: 5kcal | Protein: 0.2g | Sodium: 390mg