With its bright citrus tang and its zingy peppery flavor, Lemon Pepper Seasoning is my favorite seasoning for all things chicken and fish.
- ¼ cup dried lemon zest
- 1-2 tablespoons black pepper (whole, crushed, or ground *see note*)
- Optional: Salt to taste – I leave it out
- Combine the dried lemon zest, black pepper, and salt if using in a jar. Shake to combine thoroughly.
- If you want a finer powder, grind in a spice/coffee grinder.
- Store in an airtight container at room temperature for up to 2 years. It will lose its potency as time passes. It will stay fresher longer if left unground.
The ratio of lemon zest to black pepper is very flexible. If you want it more lemony, use 1 tablespoon black pepper. If you like it more spicy, use 2 tablespoons black pepper.
If you are using a spice grinder, you can use whatever type of pepper you have on hand.
If you don’t have a spice grinder, zest your lemon as fine as possible and use cracked or ground pepper so that everything is already in small pieces.
My favorite add-ins are 1 teaspoon each of garlic powder and onion powder.
- Prep Time: 5 minutes
- Category: Seasoning
- Cuisine: American
Keywords: lemon pepper, lemon pepper seasoning