Beat the store-bought stuff in nutrition and flavor by making your own lemon-pepper seasoning. Dried lemon peels, multi-colored peppercorns, dried garlic, and onion are all you need to make this versatile blend of aromas. Use as a dry rub on chicken, marinade, or addition to your favorite vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
4 hrs 20 mins
total:
5 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.

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  • Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.

  • Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.

  • Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.

  • Remove and allow to rest for a few hours before using so flavors can meld.

Cook's Note:

If your lemons are very small, use 3.

Nutrition Facts

11 calories; protein 0.4g; carbohydrates 4g; fat 0.2g; sodium 2.1mg. Full Nutrition
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