Tulo

Lemon Pepper Seasoning Recipe

Drying fresh zest instead of relying on lemon oil or extract gives real citrus flavor that doesn't fade in the pantry, and cracking the peppercorns coarsely (rather than using pre-ground pepper) keeps the texture and heat of bottled versions without the fillers or added salt-heavy anti-caking agents.

Prep
15 min
Cook
25 min
Total
40 min
Servings
12

Ingredients

Servings12
  • 1/4 cup lemon zest, finely grated
  • 3 tbsp black peppercorns, coarsely cracked
  • 2 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder

Nutrition per serving

Calories
3
Protein
0g
Carbs
1g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Using a microplane, zest 6 to 8 lemons, working around the fruit and stopping before you hit the bitter white pith, until you have about 1/4 cup zest.
  2. 2Spread the zest in a thin, even layer on a parchment-lined baking sheet. Dry in a 170-200°F (75-95°C) oven for 20-30 minutes, stirring once halfway through, until the zest is brittle and no longer sticky. It should crumble between your fingers.
  3. 3Let the dried zest cool completely, then rub it between your fingers or pulse briefly in a spice grinder to break up any clumps.
  4. 4Coarsely crack the peppercorns using a mortar and pestle, or a spice grinder pulsed just 2-3 times. You want visible cracked pieces, not a fine powder.
  5. 5Combine the dried lemon zest, cracked pepper, kosher salt, garlic powder, and onion powder in a small bowl and stir until evenly mixed.
  6. 6Transfer the seasoning to a small airtight jar. Use immediately or store for later.

Tips & variations

  • Use unwaxed, organic lemons if possible, since the peel is the whole point of this blend and conventional lemons are often coated in wax.
  • Air-drying works too: spread the zest on a plate and leave it uncovered at room temperature for 24-48 hours, stirring occasionally, until fully dry.
  • Add 1/4 teaspoon red pepper flakes for a spicier version, or a pinch of sugar to round out the acidity, similar to some commercial blends.
  • Save the juiced lemons for vinaigrette or lemonade after zesting so nothing goes to waste.

Storage & reheating

Store in an airtight jar in a cool, dark cabinet, away from the stove or any heat source. It stays good for up to 6 months, though the citrus aroma is strongest in the first 8-10 weeks. Freezing the dried zest separately (before mixing) extends its potency if made in a large batch.

Tips from the Tulo kitchen

  • A standard kitchen scale makes it easy to double or triple the batch without the zest-to-pepper ratio drifting off.
  • If the dried zest still feels slightly tacky after 25 minutes, give it another 5-10 minutes rather than pulling it early, residual moisture is what causes clumping in the jar.

FAQ

Can I use bottled lemon juice or lemon extract instead of zest?

No. The flavor in lemon pepper comes from the aromatic oils in the peel, not the juice, and liquid extract adds moisture that will clump the salt and turn the pepper soggy.

Why is my homemade version less yellow than store-bought lemon pepper?

Many commercial blends add turmeric or yellow food coloring for a more vibrant color. This version relies only on the natural pale color of dried zest, which is a duller yellow-tan.

What can I substitute if I'm out of fresh lemons?

Dried lemon peel from the spice aisle works in a pinch; use about 2 tablespoons in place of the 1/4 cup fresh zest, since it's more concentrated once dried.

What is lemon pepper seasoning best used on?

It's most common on chicken, fish, and roasted vegetables, but it also works well stirred into melted butter for corn on the cob or mixed into popcorn seasoning.