Add a little zing . . .
To your homemade chicken wings, pecan crusted grouper, or grilled veggie medley with this savory blend of salt, zesty lemon peel and freshly cracked black pepper. It’s incredibly versatile, a thrifty to make use of leftover lemon peels, and super easy to make!
Note from Cara: This is a guest post from Heather who blogs at Mommypotamus! I love lemon pepper seasoning, though I never even considered that I could make it myself! Two of the houses I’ve lived in have had lemon trees nearby, what a wonderful way to use the local abundance. It figures that Heather would know how to make this herself – she’s the DIY queen, I’m sure you’ve seen her beautiful and simple-for-the-busy-mama DIY projects (like delicious sounding solid perfume) on her blog.
Speaking of DIY – to help health-ify all of our spring cleaning frenzy, she has put her DIY Nontoxic Cleaning Recipes e-book on sale for the rest of the month!
Use code SPRING25 for 25% off the e-book! Click here to check it out.
Need more ideas for using it in your kitchen?
Well, it’s absolutely fabulous . . .
- As a whole chicken rub
- Wrapped up in salmon avocado rolls
- Sprinkled over salads, sliced tomatoes and cucumbers
- Stirred into dips
- Tossed with green beans or cauliflower
But don’t let me limit you – there are so many ways enjoy it. Except not on ice cream. Or chocolate. Or pie. Yeah, not pie.
Homemade Lemon Pepper Seasoning Recipe
- The zest from 4 large or 6 small organic lemons (about 5-6 loosely packed tablespoons)
- 1/4 cup ground black pepper (or whole peppercorns if you are using fresh lemon)
- 1/4 cup sea salt, optional
- Microplane zester/grater
- Coffee grinder/ spice grinder or a mortar and pestle
Step 1: Preheat your oven on the lowest possible setting (about 170-200F)
Step 2: Using a zesting tool or a vegetable peeler, remove the yellow zest from the outside of the lemon.
Take care not to grate into the bitter white pith.
Step 3: Pour peppercorns into a clean coffee grinder/spice grinder and pulse until the pepper should be coarsely ground.
If you’re using a mortar and pestle, crush the peppercorns as you normally would.
Step 4: In a small bowl, combine crushed peppercorns and lemon zest.
Step 5: Use a utensil to mash the cracked pepper and zest together.
This will release oils from the lemon that infuse the pepper with flavor.
Step 6: Spread mixture evenly on a baking sheet and bake on low until the mixture is dry.
Turn every 20-30 minutes to ensure even drying. My mixture took about one hour to dry completely.
Step 7: Place dried mixture in a coffee grinder and pulse until you reach the level of coarseness you prefer.
Step 8: Add Salt
Some cooks prefer to skip this step so that they have more control over the amount of salt used in each dish. Whatever works for you!
Step 9: Place blend in an airtight container and store for up to 6 months.
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