Brighten up any dish with this zippy lemon pepper seasoning recipe that uses just four ingredients. It's the most versatile all-purpose spice blend for fish, chicken, pasta, eggs, and vegetables. This easy homemade version contains no unwanted ingredients and will store in your pantry for up to a year!
Ingredients
8-10lemons, see notes
1tablespoonfinely chopped garlic
2tablespoonspeppercorns
1tablespoonsea salt, optional
Instructions
Preheat your oven to 200 degrees Fahrenheit. Peel the zest off of the lemons using a vegetable peeler. Make sure not to peel the white pith under the zest.
8-10 lemons
Chop the lemon zest into small pieces - this helps it to dry faster in the oven.
Line a baking sheet with parchment paper and spread the chopped lemon zest and minced garlic on top in a thin layer. Bake in the oven for 1 ½ hours, or until the zest and garlic are completely dry.
1 tablespoon finely chopped garlic
Let the dried lemon zest cool for a few minutes then use the parchment paper to pour it into your blender or spice grinder. Add the peppercorns and blend until coarsely ground.
2 tablespoons peppercorns
Transfer the ground lemon zest and pepper to a bowl and mix in the salt, if using. Store your lemon pepper in a jar in your pantry for up to a year.
1 tablespoon sea salt
Notes
For this recipe, you'll need 1 ¼ cups of chopped lemon zest.