Lemon Pepper Recipe

Wash and zest

Wash and dry the lemons thoroughly. Using a microplane or fine grater, remove only the yellow zest (avoid the white pith) until you have approximately 3 cups of packed zest. Work in batches if needed so zest does not clump.

Dry gently (oven method)

Preheat oven to the lowest setting (140–170°F / 60–75°C). Spread zest in a single layer on a parchment-lined baking sheet. Place in oven with door slightly ajar for 20–40 minutes, checking every 10 minutes and stirring gently, until zest is completely dry and crumbly but still fragrant. Alternatively, use a dehydrator at 95–115°F (35–45°C) for 2–3 hours, or air-dry on a tray for 24–48 hours depending on humidity.

Cool

Remove dried zest from oven and let cool completely on the tray to room temperature to avoid condensation when processing.

Place the black peppercorns in a dry skillet over medium heat. Toast, stirring or shaking the pan frequently, for 2–4 minutes until fragrant and slightly darkened. Remove immediately to a bowl to avoid burning. Let cool for 5 minutes.

Coarsely grind half of the toasted peppercorns in a spice grinder or mortar and pestle to a coarse-cracked texture (about coarse sea-crack). Keep the remaining half more coarsely crushed for texture by lightly crushing in a mortar or with the bottom of a heavy pan. This gives a combination of fine and crunchy pepper in the final seasoning.

In a clean, dry bowl, combine the fully cooled dried lemon zest, the ground pepper (both coarse and cracked components), and the kosher salt. Add the optional granulated sugar and dried lemon peel if using. Mix thoroughly with a spoon or whisk until evenly distributed.

Taste and adjust: sample a small pinch. If you want brighter citrus, add another 1–2 teaspoons dried lemon peel or a pinch more salt to taste. If you prefer a more pepper-forward blend, add up to 1/4 cup more cracked pepper.

For a paste variation (useful as a spread or rub): stir in 2 teaspoons olive oil until a loose paste forms. Use immediately or refrigerate.

If you prefer a finer, more uniform Lemon Pepper: pulse the mixed seasoning in a spice grinder for 3–5 short pulses, checking to avoid over-processing into a powder. For a coarser mix, do not grind.

Transfer the finished Lemon Pepper to a sterilized airtight jar. Label with date. Store in a cool, dark place for up to 6 months for best flavor. If paste version made, refrigerate and use within 2–3 weeks.

To refresh flavor after longer storage, toast and crush 1–2 tablespoons additional pepper and stir into the jar before use, or add a little fresh lemon zest and dry again as needed.

Use as a rub for chicken, fish, or vegetables; sprinkle on salads, popcorn, roasted potatoes, or mix into mayonnaise or vinaigrette for lemony pepper flavor.