Lemon Pepper Seasoning
Homemade lemon pepper seasoning 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, enhances the taste of chicken and fish and adds delicious flavor to vegetables.
Servings: 6 tablespoons (roughly ⅓ cup)
Calories: 48kcal
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
Tips and tricks
- 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.
Nutrition
Serving: 0.17oz | Calories: 48kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 391mg | Potassium: 226mg | Fiber: 5g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 76mg | Calcium: 48mg | Iron: 1mg