This Lemon-Pepper Seasoning brings a zesty zing to everything from chicken to roasted veggies!
I’m obsessed with spices. Seriously, if there were a loyalty card for Penzey’s, I’d be their gold member by now. My kitchen shelves are packed with everything from sweet paprika to an absurd amount of Italian mixes.
Lately, though, I’ve been making my own seasonings. Partly because it saves money (spices aren’t cheap!), but mostly because homemade blends bring a bolder flavor you can’t find in a jar. While some recipes feel like I’m a chemist, this lemon-pepper seasoning keeps things simple and flavorful.
Lemon-pepper seasoning has always been a pantry staple for me. I use it in pasta, seafood, chicken, veggies, and even roasted potatoes. So, I was happy to learn that I didn’t need much to make this seasoning from scratch—lemon zest, freshly ground pepper, and sea salt—that’s it!
Compared to the store-bought variety, this recipe is punchier and fresher. It really adds a pop of citrusy sunshine to whatever I sprinkle it on. Also, the zest smells so good while drying that you’ll wonder why you didn’t try it sooner. Give it a try!
Is Lemon-Pepper Seasoning Healthy?
I’d say it is! There are only three ingredients, so nothing alarming is happening calorically. Plus, fresh lemon zest packs vitamin C. If you’re watching your sodium, you could reduce the sea salt or swap it for a salt-free alternative. Overall, this seasoning is naturally vegan, gluten-free, and suitable for most diets. Sprinkle away!
The Best Zester For Lemons
Before making this seasoning, check to see that you have the right tool for the job. While box graters usually provide various surfaces, I recommend using a microplane zester. It’s hands down the best pick for getting fine, fluffy lemon zest. Compared to box graters or peelers, a microplane zester provides more precision. It removes the lemon’s yellow outer layer without digging into the bitter, white pith underneath. Plus, a microplane zester isn’t only for lemons. I use it for garlic, ginger, Parmesan, or even chocolate. It’s a versatile and, I’d argue, essential kitchen tool. Get one!
How To Make Ahead And Store
Once cooled, transfer the lemon-pepper seasoning to an airtight jar or spice container. Store it in a cool, dark place (like your spice cabinet) for up to 6 months. If it loses its punch over time, a quick refresh in the spice grinder will do the trick.
Serving Suggestions
This homemade lemon-pepper seasoning plays well with just about anything. Sprinkle it over Grilled Chicken Tenders, toss it with Easy Oven-Roasted Potatoes, or mix it into a White Wine Vinaigrette for salads. For an easy weeknight dinner, try the seasoning on cod or Garlic Shrimp before pan-searing—you’ll get a golden crust with a bright, peppery finish.
It also works wonders on veggies like asparagus, zucchini, or broccoli. Heck, it even tastes great on popcorn for your next movie night!
Ingredients
- 1/2 cup lemon zest (4–5 lemons)
- 1 1/2 tablespoons black peppercorns freshly ground
- 1 1/2 tablespoons sea salt
Instructions
- Preheat the oven to 200°F. Using a fine grater or zester, grate the zest of 4 to 5 lemons until you have 1/2 cup of lemon zest.
- In a small bowl, mix the lemon zest with the black pepper.
- Spread the lemon zest and pepper mixture in a thin, even layer on a parchment paper–lined baking sheet. Place in the oven to dehydrate for about 15 minutes or until the zest completely dries.
- Remove the baking sheet from the oven. Allow the mixture to cool, then add the sea salt and mix well. For a finer texture, pulse a few times in a spice grinder or use a mortar and pestle.
- Transfer your homemade lemon-pepper seasoning to an airtight spice jar or container.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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