It doesn't take much to prepare your own lemon pepper seasoning.Making lemon pepper seasoning with fresh ingredients will result in a stronger flavor than if you make it with dried ingredients.
Step 1: The ingredients need to be combined.
In a bowl, put the dried lemon peel, ground black pepper, and table salt.Take the three ingredients and stir them together.The spices should mix together without difficulty since they are already finely ground.If you prefer your seasoning blend to have less salt, you can either skip the salt or reduce the amount.A seasoning blend similar to commercially prepared versions can be created if you change the amount of lemon peel and pepper used.
Step 2: Store it in a container.
The lemon pepper seasoning can be put into a jar or container.It can be stored in a dry location for up to six months.
Step 3: Place the ingredients in the food processor.
Add the dried lemons, peppercorns, and salt to the food processor.Use a fork to stir them together.If you don't have a food processor, you can use a coffee grinder.Since the dried spices used in this version are larger in size, you'll need to grind them down into smaller pieces before you can use them together as a blend.You can reduce or eliminate the salt used in this recipe if you want to watch your salt intake.The amount of lemon and pepper can be adjusted.
Step 4: Place the pulse in finely ground.
Continue until everything is finely ground and evenly combined.If some of the spices don't reach the blades on their own, pause to stir the mixture.The spices should be pulsing in this way.
Step 5: Store in a sealed container.
Put the lemon pepper seasoning into the jar.The blend can be kept in a dry area for up to six months.
Step 6: The oven temperature should be 200 degrees Fahrenheit.
Prepare a baking sheet by lining it with paper.preheat your oven to the lowest possible temperature if it doesn't reach temperatures as low as 200 degrees Fahrenheit.
Step 7: Cut the lemons.
You can grate four to six lemons.You will need about a quarter of a cup of fresh lemon zest.If they don't produce enough lemons, start with four.If you prefer a stronger lemon taste, you can use less than 1/3 cup.The lemons should be washed under running water and dried with clean paper towels.Only clean lemons are used for this recipe.
Step 8: The peppercorns can be crushed.
Place the peppercorns in a grinder.The peppercorns should be crushed uniformly.The peppercorns should not be fully grinded during this step.If you don't have a coffee grinder, you can combine black and green peppercorns in equal parts.You can use a mixture of all three types.
Step 9: The lemon and peppercorns should be put together.
Place the lemon and peppercorns in a mixing bowl and stir them together.While stirring, use the back of a fork to mash the lemon and pepper together.Blending the flavors more effectively should be made easier by holding the mixture together.
Step 10: Allow time for the bake to be dried.
Put the mixture on the baking sheet and place it in the oven.It can be baked for 60 minutes or until all of the zest has dried.Use a spatula to spread the mixture into an even layer after pouring it onto the baking sheet.After the first 30 minutes, stir the mixture and let it bake longer.Continue checking for at least 10 to 15 minutes after that point.
Step 11: The mixture should be grinded down.
The dried mixture should be put back into the spice grinder.If you don't have a spice grinder, you can use a food processor or coffee grinder.Lemon pepper blends are similar in texture to fine sand.
Step 12: Combine with water.
Add the lemon pepper blend to the mixing bowl.Place the ingredients evenly together.If you want to use large-grain salt, you can place it in the spice grinder with the lemon pepper blend and pulse it into the mixture.The seasoning should be mixed with the salt and then broken into pieces.If you leave salt out, this mixture may not taste the same as a commercially prepared version.
Step 13: Store in a container that is not leaking.
Transfer the lemon pepper to a container.It can be stored in a dry place for up to six months.