Lemon Pepper (Seasoning)

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READY IN: 1hr 5mins
Recipe by Abby Girl

This is for the creative cook, who likes to mix and blend her own spices


  1. Preheat oven to 250.
  2. Scrub the lemon under hot water and blot dry. Using a vegetable peeler, remove the zest in thin strips. Arrange the strips on a baking sheet and place in the oven. Bake until dry, about 1 hour.
  3. Place the lemon zest and peppercorns in a spice mill. Work in several batches if necessary. Gring the lemon and pepper to a coarse powder. Transfer to a jar, cover and store away from heat and light.
  4. The lemon pepper will keep for several weeks.

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