Make your own Lemon Pepper Seasoning with just 3 ingredients (salt, pepper, and lemon zest). It’s an easy spice blend to keep on hand for times when you want a big boost of flavor!

A bowl of homemade lemon pepper seasoning.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Lemon Pepper Seasoning Recipe

Recipe ingredients

Bowls of lemon zest, black peppercorns, and salt for making lemon pepper seasoning.

Ingredient notes

  • Lemon zest: ½ cup dried lemon peel granules may be substituted for the fresh lemon zest (omit the oven instructions entirely).
  • Black pepper: Substitute 1 ½ tablespoons freshly ground black pepper for the whole peppercorns.

Step-by-step instructions

  1. Preheat oven to its lowest possible temperature (my oven has a minimum temperature of 170 degrees). Line a baking sheet with parchment paper. On one side of the baking sheet, spread the lemon zest in a single layer, separating any clumps with your fingers. On the other side, add the whole peppercorns.
Raw lemon zest and black pepper corns on a baking sheet.
  1. Bake until the zest is completely dried, about 35 to 45 minutes. Check occasionally and stir to redistribute any bright yellow clumps of zest (you’ll know the zest is dry when it turns a light orange color and feels crunchy).
Dried lemon zest on a baking sheet.
  1. Transfer the peppercorns to a spice grinder and pulse until finely ground. Add dried zest and pulse until finely ground. In a small bowl, add black pepper and lemon zest mixture, then stir in salt. Store covered in the pantry for up to 6 months.
Lemon pepper seasoning in a spice grinder.

Recipe tips and variations

  • Yield: This recipe makes about 6 tablespoons seasoning, about 8 servings (assuming 2 teaspoons per chicken breast or thigh or enough to season 2 whole chickens).
  • Storage: Store covered in a dark place for up to 6 months.
  • Usage: Use to taste (I like 1 ½ to 2 teaspoons seasoning per chicken breast or thigh and 3 tablespoons per whole chicken. For wings, I use a LOT).
  • Toaster oven: This method also works in a toaster oven.
A jar of homemade lemon pepper seasoning.

Lemon Pepper Chicken

Easy Lemon Pepper Chicken is great on the grill, on the stove, or in the oven. If you have a jar of this citrusy, peppery seasoning somewhere in the pantry, put it to use tonight.…

30 minutes
View Recipe

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A bowl of homemade lemon pepper seasoning.

Lemon Pepper Seasoning

Make your own Lemon Pepper Seasoning with just 3 ingredients (salt, pepper, and lemon zest). It's an easy spice blend to keep on hand for times when you want a big boost of flavor!
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 8 servings (2 tsp each)
Course Pantry
Cuisine American
Calories 9

Ingredients 

  • 1/2 cup lemon zest (from 3-4 lemons, see note 1)
  • 2 tablespoons whole black peppercorns (see note 2)
  • 1 tablespoon salt

Instructions 

  • Preheat oven to its lowest possible temperature (my oven has a minimum temperature of 170 degrees). Line a baking sheet with parchment paper.
  • On one side of the baking sheet, spread the lemon zest in a single layer, separating any clumps with your fingers. On the other side, add the whole peppercorns.
  • Bake until the zest is completely dried, about 35 to 45 minutes. Check occasionally and stir to redistribute any bright yellow clumps of zest (you'll know the zest is dry when it turns a light orange color and feels crunchy).
  • Transfer the peppercorns to a spice grinder and pulse until finely ground. Add dried zest and pulse until finely ground. In a small bowl, add black pepper and lemon zest mixture, then stir in salt. Store covered in the pantry for up to 6 months.

Notes

  1. Lemon zest: ½ cup dried lemon peel granules may be substituted for the fresh lemon zest (omit the oven instructions entirely).
  2. Black pepper: Substitute 1 ½ tablespoons freshly ground black pepper for the whole peppercorns.
  3. Yield: This recipe makes about 6 tablespoons seasoning, about 8 servings (assuming 2 teaspoons per chicken breast or thigh or enough to season 2 whole chickens).
  4. Storage: Store covered in a dark place for up to 6 months.
  5. Usage: Use to taste (I like 1 ½ to 2 teaspoons seasoning per chicken breast or thigh and 3 tablespoons per whole chicken. For wings, I use a LOT).
  6. Toaster oven: This method also works in a toaster oven.

Nutrition

Serving: 2tspCalories: 9kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 873mgPotassium: 43mgFiber: 1gSugar: 1gVitamin A: 17IUVitamin C: 8mgCalcium: 20mgIron: 1mg
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