Lemon Pepper Recipe

Zest lemons

Wash and dry 4 large lemons. Using a microplane or fine grater, zest only the yellow part of the peel (avoid the bitter white pith). Collect about 6 tablespoons of finely grated zest.

Dry the zest

Spread the zest in a thin, even layer on a parchment-lined baking sheet or a plate. Let it air-dry at room temperature for 2–4 hours, stirring once or twice, until tacky to the touch but not wet. For quicker drying, place in a 200°F (95°C) oven for 8–12 minutes, checking every 3 minutes, or use a dehydrator at low heat until dry but still fragrant. Do not brown the zest.

Combine dry ingredients

In a medium bowl, combine 2 tablespoons coarsely cracked black pepper, 2 tablespoons sea salt, 2 teaspoons granulated garlic, 1 teaspoon onion powder, 2 teaspoons dried parsley, 1 teaspoon dried lemon peel (if using), 1 teaspoon granulated sugar (if using) and 1 teaspoon cornstarch (if using). Whisk to evenly distribute.

Add dried zest

Add the dried lemon zest (about 6 tablespoons) to the bowl. Use a fork or small whisk to break up any clumps of zest and fully incorporate it into the spice mixture. Taste and adjust: add a little more salt or pepper to preference.

Optional grind for finer texture

If you prefer a finer, more uniform seasoning, pulse the mixture 3–4 times in a clean spice grinder or small food processor, checking texture between pulses so the pepper remains slightly coarse and not powdery.

Store

Transfer the lemon pepper to an airtight container and store in a cool, dark place for up to 2–3 weeks for peak lemon flavor (zest loses brightness over time). For longer storage (up to 3 months), keep in the refrigerator. Label with date.

Make a quick lemon pepper brush

Combine 2 tablespoons extra-virgin olive oil with 1 tablespoon fresh lemon juice in a small bowl. Brush lightly on chicken, fish, or vegetables, then sprinkle 1–2 teaspoons of the lemon pepper seasoning per serving over the protein/veggies before roasting, grilling, or pan-searing.

Seasoning guideline

For poultry: use about 1 teaspoon seasoning per chicken breast. For fish: 1/2–1 teaspoon per fillet. For veggies: 1/2–1 teaspoon per cup of vegetables. Adjust to taste.