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Lemon pepper seasoning is a simple spice blend that adds a burst of citrusy, peppery flavor to roasted veggies, dips, and salads. This 5-ingredient, homemade version is fresher than store-bought, but it also avoids additives like citric acid for a more natural taste.
save this recipe!I’m all for using pre-made spice blends, but there are some mixes that are best made at home. Store-bought lemon pepper seasoning usually tastes like fake lemon, contains sugar, and is overly salty. Nobody wants that!
It’s typically made with citric acid, which gives it a tart, tangy flavor, but it doesn’t compare to the wholesome flavor of freshly grated lemon. Making your own lemon pepper seasoning blend means you get a naturally zesty flavor with sharp, spicy notes from cracked black pepper.
The unique part of this recipe is oven-drying the lemon zest at a low temperature to preserve its aroma. Not to toot my own horn, but you’re going to want to keep a jar of this on hand at all times. I like to use it to season pretty much everything, from chickpeas and mushrooms to chickpea tofu and tempeh.
here’s what you’ll need
Jump to the recipe card for the quantities.
- Fresh Lemon Zest: Make sure it’s freshly grated for the best results. If fresh lemons aren’t available, lime zest makes an even tangier alternative.
- Black Pepper: Keep it coarsely ground for a robust, spicy flavor. I prefer not to use pre-ground black pepper.
- Sea Salt: Flaky sea salt adds a delicate saltiness. Kosher salt is a good alternative. If you want, you can leave the salt out and season recipes as you go.
- Onion Powder: Gives the mix a slight depth and savoriness. Dehydrated onion flakes also work. This can be omitted if you don’t have any or don’t like the taste.
- Garlic Powder: If garlic powder isn’t available, sub extra onion powder or leave it out.
how to dry lemon zest
Set your oven to its lowest temperature, and spread freshly grated lemon zest on a parchment-lined baking sheet. Put the zest in the preheated oven until it’s completely dry. This can take anywhere from 30 minutes to an hour, depending on the coarseness of the zest.
If you have a dehydrator, you can also dry it in there following the same process. Since dehydrators operate at an even lower temperature than the lowest setting on your oven, keep in mind that it will take longer.
How to Make Lemon Pepper Seasoning
Here’s a quick overview. Jump to the recipe card for the full instructions.
- Mix the Ingredients: Once the zest is completely dried, mix it with the black pepper, sea salt, onion powder, and garlic powder. For a more even consistency, you can blitz the mixture in a spice grinder if you have one!
- Storage: Use your lemon pepper seasoning immediately, or transfer it to an airtight glass jar or container for storage.
my best tips
- Organic Lemons: Organic lemons are less likely to have pesticides, which is an important factor since you’re using the zest!
- Low Oven Temperature: Use the lowest setting on your oven or a dehydrator for drying the zest to prevent burning.
- Be Patient: Allow the zest to fully dry to prevent mold from forming in the seasoning mix.
fun ways to use lemon pepper seasoning
4-Ingredient Lemon Pepper Tofu
30 minutes
Creamy Lemon Pepper Chickpea Skillet
20 minutes
Lemon Pepper Orzo (Dump & Bake)
50 minutes
How To Make Lemon Pepper Seasoning
Ingredients
- ½ cup grated lemon zest, from about 4-5 lemons
- 2 Tbsp coarsely ground black pepper
- 1 Tbsp flaky sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Set your oven to its lowest temperature, and spread freshly grated lemon zest on a parchment-lined baking sheet. Put the zest in the preheated oven until it’s completely dry. This can take anywhere from 30 minutes to an hour, depending on the coarseness of the zest.
- Once the zest is completely dried, mix it with the black pepper, sea salt, onion powder, and garlic powder. For a more even consistency, you can blitz the mixture in a spice grinder if you have one!
- Use your lemon pepper seasoning immediately, or transfer it to an airtight glass jar or container for storage.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Do you think this would work blending with nutritional yeast? We are a no salt household.
It would add a cheesy flavor but I think it could be nice here! 😀