Lemon Pepper Recipe - The Ideal
Seasoning For Fish and Chicken

Making your own lemon pepper will add a whole new dimension of flavour to your home cooking! This delicious blend of dried lemon peel, cracked black and white peppercorns will season and flavour many of your meals, fish and chicken in particular and can be used as an all-purpose seasoning for many other dishes. (See the bottom of the page for other recipes) 

Note: I use a few whole spices for this recipe. However, if you don't have them whole you can use pre-ground powders and reduce the amounts by half. For example, for 4 tablespoons of peppercorns you would use 2 tablespoons of pre-ground pepper. Reduce any others you don't have whole by half as well and add to the mix when mashing with the lemon.

Homemade Lemon Pepper

What You'll Need: (makes about 10 tablespoons)

6-8 whole lemons
4 tbsp white peppercorns
3 tbsp black peppercorns
1 tbsp chili powder
1 tbsp coriander seeds (cilantro)
2 tsp cumin seeds
2 tsp allspice berries
2 tsp garlic powder
1 tsp whole cloves

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Pre-heat your oven to its lowest temperature
  • With a lemon zester, zest the lemons
  • Coarsely grind the peppercorns, cumin, coriander, cloves and allspice
  • Add the ground ingredients and zest to a bowl along with the garlic and chili powder and mash together with a fork
  • Line a baking tray with parchment and thinly and evenly spread the mashed ingredients all over
  • Place in your oven and bake until completely dried. (The time this takes will depend on your oven)
  • Once dried, take the tray out of the oven and allow to cool
  • Once cooled, break up the baked mix and add to your grinder and grind until you get your desired consistency

Store in an airtight jar out of direct sunlight and in a cool place. Use within 3 months before making more.

Homemade lemon pepper

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