Lemon Pepper Seasoning

This homemade lemon pepper seasoning is bright and kicky! It's a great topping for meat and roasted veggies.

5 from 10 votes

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Prep Time: 10

Cook Time: 30

Additional Time: 5

Total Time: 45

Servings: cup

Author: Emily Wilson

Ingredients

10 lemons
2 tablespoons freshly ground black pepper
1 tablespoon granulated onions
2 teaspoons flaky sea salt
1 teaspoon granulated garlic

Instructions

Preheat an oven to 200 degrees F.
Using a vegetable peeler, remove strips of lemon peel. Be careful not to bring too much pith with the peel - you want a thin layer of bright yellow skin.
Line a baking sheet with parchment paper and lay the peels out on the sheet. Do not overlap the peels, they should not touch each other.
Bake for 30 to 35 minutes, until the sides begin to curl up.
Remove peels from the oven and allow them to cool for 2 to 3 minutes before blitzing them in a food processor or blender for 30 seconds to 1 minute.*
Combine the dried lemon pieces, black pepper, granulated onions, sea salt, and granulated garlic in a bowl and stir to combine.
Use immediately or store in sealed container a cool, dry place for up to 3 months.

Video

Notes

The dehydrated skins of 10 lemons will yield about ½ cup of dried zest.

We like a thicker textured seasoning, so we blend our peels for about 45 seconds in a high-speed blender. If you'd like a finer, more powder-like texture to your seasoning, blend for 1 minute to 1 ½ minutes.

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