Homemade Lemon Pepper Seasoning
4kcal
Ingredients
- 6 medium lemons unwaxed or scrubbed, about 6 tbsp fresh zest
- 3 tbsp whole black peppercorns 20 g
- 1 tbsp kosher salt 9 g Diamond Crystal, or 2 tsp Morton; optional
- 1 tsp garlic powder optional
- 1 tsp onion powder optional
Equipment
- Microplane zester
- Rimmed sheet pan and parchment paper
- Spice grinder or mortar and pestle
- Small airtight glass jar
Method
- Heat the oven to 200°F (95°C) or its lowest setting and line a sheet pan with parchment paper.
- Zest the lemons with a Microplane, taking only the yellow layer and leaving the bitter white pith behind.
- Spread the zest in a thin, even layer on the parchment, breaking up any clumps with your fingers.
- Dry for 25 to 40 minutes, stirring every 10 minutes, until the zest feels completely dry, crumbles easily and is still bright yellow.
- Let the dried zest cool for 10 minutes so it does not clump in the grinder.
- Pulse the peppercorns a few times in a spice grinder, or crush with a mortar and pestle, until coarsely cracked.
- Add the dried zest, salt, garlic powder and onion powder and pulse 3 or 4 times, just until combined. Do not grind to a powder.
- Transfer to a small airtight jar, label with the date and store in a cool, dark cupboard.
Notes
Makes about 1/3 cup. Use about 1 tsp per pound (450 g) of meat or vegetables.
Salt-free: leave out the salt and season food separately.
Dehydrator: dry zest at 125°F (52°C) for about 3 hours. Microwave: 30-second bursts on high, 2 to 3 minutes total.
Best flavor within 3 months. Blends made with fresh, undried zest must be refrigerated and used within 3 to 4 days.
Nutrition is an estimate.