Homemade Lemon Pepper Seasoning
Recipe: #8228
February 23, 2013
Categories: Lemon, Oven Bake, Fat Free, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices, more
"Recipe from Simply Scratch. She says you can up the lemon for a more lemony taste or up the pepper for a more peppery taste- the end balance of flavor will be up to you. Not tested yet- I am posting for future use (and I still have some lemon pepper right now). I will mark as tested and approved when I try it or someone else does with a favorable review. Just so you know."
Original is 1/2cup serving
Ingredients
Nutritional
- Serving Size: 1 (1138.6 g)
- Calories 322.9
- Total Fat - 3.9 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 28317.7 mg
- Total Carbohydrate - 102.3 g
- Dietary Fiber - 31.4 g
- Sugars - 26.5 g
- Protein - 12.2 g
- Calcium - 331.1 mg
- Iron - 7.2 mg
- Vitamin C - 563.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Remove zest from lemons with a microplane grater.
Step 2
Mix zest with ground pepper, coriander and allspice.
Step 3
Spread on parchment paper on a baking sheet and dry in a low oven (about 250F), stirring occasionally, until zest is dry- an hour more or less.
Step 4
Grind lemon pepper in a small spice dedicated coffee mill, mortar and pestle, or mini food processor bowl until it looks like sand.
Step 5
Mix with kosher salt.
Step 6
Store in an airtight container up to 6 months.
Tips
- Spice mill, mortar and pestle, or a mini food processor that will grind pepper.
- Save fruit of lemon to juice- you can juice it and freeze it in ice cube trays. Standard ice cube trays hold about 2 tbsp. in each ice cube slot- freeze juice cubes, then store in a freezer bag to use in cooking.
1 Reviews
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