Brighten up any dish with this zippy lemon pepper seasoning recipe that uses just four ingredients. It’s the most versatile all-purpose spice blend for fish, chicken, pasta, eggs, and vegetables. This easy homemade version contains no unwanted ingredients and will store in your pantry for up to a year!
I love lemon pepper, but finding a good one at the grocery store can be hit or miss, so I make my own. If you haven’t tried making homemade seasonings yet, this is a great place to start. It’s incredibly easy, tastes better than store-bought, and skips all the unnecessary fillers.
With just four ingredients—lemon zest, garlic, black peppercorns, and sea salt—this homemade lemon pepper seasoning adds a bright, citrusy kick with endless uses. I sprinkle it on seafood such as my lemon pepper fish . It’s the same seasoning I use to make lemon pepper chicken . It’s also delicious sprinkled on eggs, pasta, and roasted vegetables, and I even stir it into dips or sauces when I want a little extra zing. It’s one of those all-purpose blends you’ll reach for again and again.
Making your own spice blends is a simple way to elevate everyday cooking, and once you start, it’s hard to stop. Make a batch of lemon pepper today, and you’ll probably be inspired to mix up another seasoning tomorrow.
Try using this blend to make my lemon pepper croutons !
Tips for making lemon pepper seasoning
Making this spice blend at home is easy but here are a few tricks for the perfect lemon pepper seasoning:
- Use a peeler over a zester or microplane – this will help you get the most zest from the lemons.
- Avoid using a pairing knife , if possible – a knife will cut much of the bitter pith, which you’ll then have to cut away from the zest.
- Use fresh, whole peppercorns – like with all cooking, the fresher your ingredients, the better they will taste. Try not to use the peppercorns that have been hiding at the back of your spice cabinet for a few years. Fresh whole peppercorns give this mix a wonderful peppery taste.
What to make with zested lemons
After making lemon pepper seasoning, you’ll have 8-10 zested lemons to use. Luckily, they last for a long time in your fridge. Try juicing them to use in one of these lemon recipes:
- Lemon Salad Dressing
- Coconut Lemon Energy Balls
- Lemon Butter Orzo
- Lemon Garlic Chicken Marinade
Homemade Lemon Pepper Seasoning
- Pin
Ingredients
- ▢ 8-10 lemons (see notes)
- ▢ 1 tablespoon finely chopped garlic
- ▢ 2 tablespoons peppercorns
- ▢ 1 tablespoon sea salt (optional)
Instructions
- Preheat your oven to 200 degrees Fahrenheit. Peel the zest off of the lemons using a vegetable peeler. Make sure not to peel the white pith under the zest. 8-10 lemons
- Chop the lemon zest into small pieces – this helps it to dry faster in the oven.
- Line a baking sheet with parchment paper and spread the chopped lemon zest and minced garlic on top in a thin layer. Bake in the oven for 1 ½ hours, or until the zest and garlic are completely dry. 1 tablespoon finely chopped garlic
- Let the dried lemon zest cool for a few minutes then use the parchment paper to pour it into your blender or spice grinder. Add the peppercorns and blend until coarsely ground. 2 tablespoons peppercorns
- Transfer the ground lemon zest and pepper to a bowl and mix in the salt, if using. Store your lemon pepper in a jar in your pantry for up to a year. 1 tablespoon sea salt
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular spice mix recipes
Chipotle Sea Salt
Cajun Seasoning
Fajita Seasoning (made with pantry staple spices)
Herbs de Provence (French Spice Blend)
Homemade Lemon Pepper Seasoning
Ingredients
- 8-10 lemons , see notes
- 1 tablespoon finely chopped garlic
- 2 tablespoons peppercorns
- 1 tablespoon sea salt , optional
Instructions
- Preheat your oven to 200 degrees Fahrenheit. Peel the zest off of the lemons using a vegetable peeler. Make sure not to peel the white pith under the zest. 8-10 lemons
- Chop the lemon zest into small pieces - this helps it to dry faster in the oven.
- Line a baking sheet with parchment paper and spread the chopped lemon zest and minced garlic on top in a thin layer. Bake in the oven for 1 ½ hours, or until the zest and garlic are completely dry. 1 tablespoon finely chopped garlic
- Let the dried lemon zest cool for a few minutes then use the parchment paper to pour it into your blender or spice grinder. Add the peppercorns and blend until coarsely ground. 2 tablespoons peppercorns
- Transfer the ground lemon zest and pepper to a bowl and mix in the salt, if using. Store your lemon pepper in a jar in your pantry for up to a year. 1 tablespoon sea salt
