When I was making my lemon pepper chicken one fine evening, I discovered that I was out of lemon pepper seasoning.
What’s a busy home cook to do?
Whip up this homemade lemon pepper seasoning, that’s what! It takes only 10 minutes to make and is a great healthy option to store-bought lemon pepper seasoning.
My first thought when trying to come up with an easy homemade lemon pepper seasoning recipe was to make something that could be preserved. You know, so you don’t have to have lemon pepper everything for a week straight.
How to make lemon pepper seasoning that will keep for a while is a lot easier than you may think, too. Let’s explore why:
- Salt has been used for centuries to keep meats and fish from going bad.
This is still the case in many Scandinavian countries, where some of the healthiest people in the world reside today. Since most lemon pepper seasoning recipes have salt in them anyway, I thought… why not use it as the preservative along with a little stove-top action?
Why the stove top?
- Using heat to dry the lemon zest out prevents mold or mildew from forming on it, plus heating it also keeps lemon pepper spice recipes from sticking together. So when you make this homemade seasoning, don’t skip this step!
You can add as much or as little of the salt and pepper as you like, but I like my lemon pepper seasoning a little salty because I think it really brings out the depth of the lemon flavor. You want this to be bright – but not too bright – because it is a seasoning, after all.
So go ahead – make your favorite lemon pepper recipe with peace of mind tonight. This 3-ingredient recipe is so easy that you will never again have to resort to grabbing the store-bought stuff simply for the sake of saving time.
Easy Homemade Lemon Pepper Seasoning
- 2 tbsp lemon zest
- 1 tsp fresh ground black pepper
- ½ tsp salt
- Zest two medium-sized lemons (about 2 tablespoons zest). Be careful not to get the white pith under the yellow skin as it tends to be bitter.
- Heat a small cast iron skillet over medium-high. Toss the zest into the skillet and heat for about 2 to 3 minutes, shaking the pan frequently to prevent the zest from burning. You'll know when it's done when the texture is like that of shredded coconut. There should be little to no moisture.
- Transfer the zest to a spice mill and pulse several times until it is finely ground into a powder. Add the salt and pepper and pulse a few more times to mix throughout.
- Store any unused zest in an small, airtight glass jar and refrigerate for up to a month.
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