Spice MixStephen AlliLemon, Pepper, Spice, Hot, Quick

Lemon Pepper Seasoning

Spice MixStephen AlliLemon, Pepper, Spice, Hot, Quick
Lemon Pepper Seasoning

Ingredients 

Dehydrated Zest from 5 Lemons (or 5 tbsp Lemon Powder)

2 Tbsp Whole Black Peppercorns

1 Tbsp Coarse Kosher Salt

1 tsp Garlic Powder

1/2 tsp Red Pepper Flakes (Optional)

Equipment:

Vegetable Peeler

Spice Grinder / Coffee Grinder / Blender

Oven / Dehydrator

Directions:

  1. Prep: Wash and thoroughly dry the lemons. Using a vegetable peel, carefully peel the zest of 5 lemons. When peeling the lemons, be sure not to peel the pith (the white part) with the zest, as it will add a slightly bitter taste. For a really forward lemon flavor, add 1-2 more lemons.

  2. Dehydrate Lemon Zest (Dehydrator): Wash and peel just the zest of the lemons and place them in a dehydrated for 1 hour at 120F (Duration may vary depending on the size of peels, moisture/humidity, and equipment, etc.).

  3. Dehydrate Lemon Zest (Oven): If you don’t have a dehydrator, or your oven doesn’t have a dehydrate setting. Turn the heat as low as it can do on the oven and evenly space lemon peel on a parchment-lined baking sheet. Depending on the heat of the oven and the size of the lemon zest, this could take from 30 minutes to an hour, so keep a close eye on it so it doesn’t burn. The longer the zest is in the oven, the darker and more concentrated they will become.

  4. Grind: Add all the ingredients to a spice grinder (or a coffee grinder designated for spices), and pulse until a powder. The longer you pulse, the finer the lemon pepper seasoning will be. If you don’t like it spicy, you can leave out the red pepper flakes.

  5. Be sure to give it a quick taste test and adjust salt and/or pepper as desired.