Lemon Pepper Seasoning
This lemon pepper seasoning is fresh with the flavors of herbs and dried lemon zest combined with savory flavors. It's so easy to make and versatile with so many different recipes.
Servings: 0.5 cups
Cost: $6.00
Ingredients
- 4 large lemons, zested (about 4 tablespoons of dried zest) (or use pre-dried lemon zest)
- 2 tablespoons coarse black pepper
- 2 tablespoons kosher salt
- 1 teaspoon granulated garlic (If all you have is garlic powder, start with ½ teaspoon and add more if you want more garlic flavor)
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Instructions
To Make the Dry Lemon Zest
- Dry Zest: Preheat your oven to the lowest setting. We set ours for 170 degrees Fahrenheit. Zest 4 lemons and spread out the lemon peel/zest on a sheet tray lined with parchment paper. Bake in the center rack of the oven for 25-30 minutes or until the zest is dried and crispy. Allow to cool, and then make the lemon pepper seasoning.
Make Lemon Pepper Seasoning
- Combine: In a small bowl, combine all ingredients and mix. If the pieces of the lemon zest are a little large crush them with your fingers or a mortar and pestle. Store in an airtight container like a small mason jar.
Notes
Ingredient Note: We strongly recommend using dried versus fresh lemon zest. Fresh zest will get bitter when baked at higher heat due to the moisture. It's very easy to make your own dried lemon zest.
Storage: Be sure your seasoning is stored in a cool dark place away from sunlight which can activate moisture and cause clumping. The seasoning will last up to six months.
If scaling up the recipe plan on one large lemon for every tablespoon of dried zest. If the lemons are smaller then plan 2.
Nutrition
Calories: 122kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 210mg | Potassium: 529mg | Fiber: 13g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 64mg | Calcium: 246mg | Iron: 6mg
