Lemon Pepper Seasoning Recipe

Lemon pepper seasoning in a bowl with a wooden spoon.

5 from 1 vote

Homemade lemon pepper seasoning is a simple combination of dried lemon peels, black peppercorns, salt, garlic powder, garlic powder, and a bit of sugar. You can make a batch or two and store it for up to 6 months.

Prep Time20

Cook Time1

Cool:15

Total Time1 35

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: makes about 1/2 cup

Calories: 15kcal

Author: Lyuba Brooke

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

US Customary - Metric

Instructions

Tips Before Starting:

Use a vegetable peeler that will take the least 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

Storing: 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!

Nutrition