This homemade lemon pepper seasoning is a must-have seasoning for your kitchen! Made from dried lemon peels, black peppercorns, and a blend of herbs and spices, it’s the flavorful dry rub behind my irresistible lemon pepper wings. It also enhances the taste of chicken and fish and adds delicious flavor to vegetables. 
I know – homemade lemon pepper seems like so much work, but trust me it’s easy and well worth it.
In my twenty-something years of cooking (I know, I’m aging myself here), I’ve always preferred making my own spice blends, with just a few exceptions. I used to use store-bought lemon pepper, but a recent cabinet cleaning led me to an old jar.
Instead of putting it on my grocery list, I thought – “Why not make a better one?” Guess what? I nailed it.
Why you’ll love this recipe
- Bold lemon flavor: Unlike many other recipes that go overboard with pepper or store-bought brands substituting lemon rind with oil, you can really taste the freshness of lemon in this recipe.
- Healthier than store-bought: Many brands list salt as their top ingredient and use additives, artificial coloring and sugar – my lemon pepper has way less salt and none of that extra stuff.
- While homemade lemon pepper might not match the extended shelf life of store-bought (thanks to no additives), it stays fresh for 3-6 months in an airtight container. You can also freeze it to extend the shelf life even further.
- It’s a great way to use up old lemons, although fresh lemons work just as well.
Ingredients you’ll need
- Peels from 8 lemons – like I mentioned above, you don’t have to use perfect lemons. Lemons tend to harden as they get old, and those work well for this recipe too. I find that the hard peels tend to dry out even faster in the oven.
- Coarse sea salt or kosher salt – I use about a teaspoon, you can use less or none at all.
- Other spices – garlic powder, onion powder, dried thyme, and dried parsley bring out the flavors.
Note: The peppercorns shown in the photo have not been measured. A full list of ingredients with precise measurements are listed in the recipe card at the bottom of this post.
Additions and substitutions
- Adjusting the amount of pepper – for more pepper flavor, add an extra tablespoon of black pepper. I don’t recommend using more than this because it can be overpowering. To add more heat, try using a pinch of cayenne pepper or chili flakes instead.
- Experiment with other herbs like dill, oregano, or coriander for a slightly different flavor profile.
- Adding a teaspoon of sugar helps balance the flavors and is optional.
- Try adding ½ teaspoon of turmeric – it’s known for it’s bright, yellow color and has an earthy taste with subtle notes of ginger.
Recommended tools
- A spice grinder is the perfect tool for grinding thedried lemon peels and peppercorns. I have a coffee grinder that doubles as a spice grinder, but I use it only for herbs and spices. If you rely on your grinder for coffee, grind a few peppercorns first, to see if you notice a coffee taste.
- If you don’t have a spice grinder, a personal blender like a Nutribullet is the next best thing. These work well because the blades are positioned at the bottom. Avoid using a Ninja-style blender or food processor – they won’t work because of how the blades are positioned.
- Vegetable peeler – way easier than using a zester for the lemons.
Tip: If you don’t have any of the tools listed above, you can use a pepper mill to grind up the lemon peels and peppercorns. It’s manual, but much easier than using a mortar and pestle. Be sure to wash and dry thoroughly to remove any traces of lemon when you’re done.
How to make lemon pepper seasoning
Step 1: Wash and dry the lemons, then use a vegetable peeler to remove the rinds, be careful not to take off too much of the pith (white stuff between the peel and the flesh).
Step 2: Line a baking sheet with parchment paper and arrange the lemon peels. It’s okay if they touch each other or overlap. Dry them in a warm oven (use the warm setting or set the oven to 170°F) for about 3 hours until they feel hard to the touch. They’ll start to resemble orange peels and curl up during the process. 
Step 3: Transfer the dried lemon peels to a spice grinder. Add the peppercorns, coarse sea salt and grind until fine, grinding in batches if necessary. 
Step 4: Transfer the lemon pepper to a small bowl and use a spoon to mix in the garlic powder, onion powder, salt, thyme, and parsley. Store in an airtight container in a cabinet.
Tips and tricks
- Toasting the peppercorns in a hot dry skillet for a just a few seconds releases the oils and enhances the taste.
- You can dry the lemon peels on a sheet pan on the counter for a few days, instead of in the oven.
- Store the lemon pepper in an airtight container in a cabinet for up to 6 months, or freeze it to extend the shelf life further.
Lemon Pepper Uses
Here are some tasty ways to enjoy lemon pepper:
- Make these delicious lemon pepper wings.
- Mix with melted butter for a citrus twist on these warm, buttered lobster rolls.
- Enhance the flavor of your favorite fish and seafood dishes.
- Combine with olive oil and lemon juice for a delicious salad dressing or marinade.
Recipe FAQ’s
Why is lemon pepper so good?
Lemon pepper combines zesty lemon and bold pepper flavors, and enhances the taste of foods with its spicy and tangy profile.
What’s a good substitute for homemade lemon pepper?
If you’re in the mood for a tangy and spicy alternative, consider Tajin – a Mexican chili and lime seasoning blend. You can also experiment by drying lime peels and combining them with blackened spices.
What lemon pepper seasoning is best?
I recommend Simply Organic’s Lemon Pepper, actual lemon peels are the first ingredient, followed by black pepper and a handful of other natural ingredients. There’s no artificial coloring or oils.
Related recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & consider scrolling down and leaving me a review if you REALLY liked it. Thanks!
Lemon Pepper Seasoning
Equipment
- Spice grinder
- Vegetable peeler
Ingredients
- 8 lemons
- 1 teaspoon coarse sea salt or kosher salt
- 1 tablespoon black peppercorns
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
Instructions
- Wash and dry the lemons, then use a vegetable peeler to remove the rinds, be careful not to take off too much of the pith (white stuff between the peel and the flesh).
- Line a baking sheet with parchment paper and arrange the lemon peels (it's okay if they touch each other or overlap). Dry them in a warm oven (use the warm setting or set the oven to 170°F) for about 3 hours or until they feel hard.
- Transfer the dried lemon peels to a spice grinder. Add the peppercorns, coarse sea salt and grind until fine, grinding in batches if necessary.
- Place the ground lemon pepper in a small bowl and use a spoon to mix in the garlic powder, onion powder, salt, thyme, and parsley. Store in an airtight container in a cabinet.
Notes
- Toast the peppercorns in a hot dry skillet for a just a few seconds - this releases the oils and will enhance the taste of the lemon pepper.
- You can dry the lemon peels on a sheet pan on the counter for a few days, instead of drying them in the oven.
- Store the lemon pepper in an airtight container in a cabinet for up to 6 months, or freeze it to extend the shelf life further.
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