Lemon Pepper Seasoning

Lemon pepper (also called lemon pepper seasoning) is a seasoning made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper. This mix is then baked and dried and can be used on meats (particularly chicken) and pasta, although it was originally used primarily for fish. It may also be used to season vegetables, such as fried squash.

Lemon pepper is generally commercially available in small jars, although it may also be homemade. Commercially available lemon pepper may also include smaller amounts of other ingredients such as salt, sugar, onion, garlic, citric acid, additional lemon flavor, cayenne pepper, and other spices.

Lemon pepper adds a piquant flavor when used on grilled meats.

Zest of 3 lemons, about 2 tbsp
Crushed black pepper, 1 1/3 tbsp
Sea Salt, 1 tsp (optional)

Preheat oven to lowest setting. (This could probably be dried by setting it outside on a warm, breezy day. Be sure to spread out to a thin layer and turn it over every now and then so it dries evenly.)

In a large bowl, combine lemon zest and black pepper. Use a wooden spoon or other sturdy tool to mash the cracked pepper and zest together. This helps release the citrus oils in the zest and combine them with the pepper.

Spread the zest and pepper on a small baking sheet or piece of foil and place in the oven. Allow to bake low and slow until zest is completely dried. This could take anywhere from 1/2 to 1 hour or more.

Transfer lemon-pepper mixture to a bowl. Using the back of a spoon or spice grinder if you have one, crush mixture until desired texture is achieved. Mix in salt, if using, a bit at a time. Continue to add salt until you have the right balance to fit your taste.

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