Best Lemon Pepper Seasoning Recipes

HOMEMADE LEMON PEPPER SEASONING

Steps:

• Preheat toaster oven to lowest setting.
• In a large bowl, combine lemon zest and black pepper. Cover metal pan fitted for toaster oven with foil and spread mixture evenly in pan. Allow to bake low and slow until zest is completely dried. Mine took about 26-30 minutes.
• Transfer lemon-pepper mixture to a bowl. Using the back of a spoon (or spice grinder if you have one), crush mixture until desired texture is achieved. Mix in salt, 1 tsp at a time. Continue to add salt until you have the right balance to fit your taste.
• Notes.
• Depending on size of lemons, you may need more lemons.
• If you want more of a lemon taste, reduce pepper or add more lemon zest.
• Seasoning may be kept in an air tight container for a few months.

STEAK FRITES WITH LEMON AND PEPPER SEASONING AND EASY HOLLANDAISE

Steps:

• For the potatoes: Preheat the oven to 450 degrees F.
• Slice the potatoes into thin wedges and put in a medium bowl. Add the oil, melted butter and seasoning salt and toss to coat. Arrange the wedges in a single layer on a baking sheet. Cook, turning once halfway through, until golden brown, about 25 minutes.
• For the easy hollandaise: In a small saucepan, melt the butter until sizzling.
• Put the egg yolks in a blender and turn to low to allow the yolks to combine. Begin pouring in the very hot butter in a thin stream; the blender should remain on the whole time, and the butter should be poured in very slowly. Keep adding the butter until it's all gone, then immediately begin adding the lemon juice. Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir, then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning. Transfer to a serving pitcher and cover with foil until serving.
• For the lemon and pepper seasoning: In a ziptop bag, crack the peppercorns using a rolling pin. Add to a small bowl with the lemon zest, kosher salt, garlic powder, mustard powder, onion powder and sugar and mix well to combine.
• For the steak: Heat a grill pan or large heavy-bottomed skillet over medium-high heat.
• Brush the steaks with melted butter on both sides and season with the lemon and pepper seasoning. Cook, basting the steaks occasionally with more melted butter, until cooked to desired doneness, 2 to 4 minutes a side. Rest for a minute or so.
• To serve, arrange the potato wedges on a platter, add the steaks and drizzle with the hollandaise. Serve with iceberg wedges and ranch dressing.

LEMON PEPPER SEASONING MIX

Steps:

• Stir all the ingredients together and store in airtight jars.
• Lemon pepper adds a piquant flavor when used on grilled meats.
• Attach this to the Jar

HOMEMADE LEMON-PEPPER SEASONING

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
• Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
• Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
• Remove and allow to rest for a few hours before using so flavors can meld.

HOMEMADE LEMON PEPPER SEASONING

Steps:

• Zest all the lemons and mix with crushed peppercorns.
• Spread out on parchment lined baking sheet and bake on lowest setting until the zest is completely dried.
• Add the lemon-pepper to a spice grinder and grind until desired texture.
• Mix with the kosher salt if desired and store in a airtight container for up to a few months.

DIY ESSENTIALS: LEMON/PEPPER SEASONING

Steps:

• PREP/PREPARE
• You will need a zester, and a spice grinder to make this recipe. FYI: You can buy a dedicated spice grinder; however, my suggestion would be to pop out to a thrift store, or Amazon.com, and pick up a coffee grinder. You can find them for about 10 bucks, and if you do a lot of your own spice/seasoning mixes, they are invaluable.
• You have three ways to dry out the lemon zest: 1. Lay the zest out on some paper towels, and let it dry naturally. Depending upon the relative humidity, this could take from 12 to 24 hours. 2. Stick them in a dehydrator (assuming you have one) for a couple of hours. 3. Set you oven to its lowest setting, let it heat up, then turn it off. Let them sit for about 2 hours, then check. If they are not fully dry, repeat the process.
• Why not just bake them at a much higher temperature? Well, if you do that you will wind up drying up the natural oils and killing off the enzymes. What you will be left with is dry tasteless bits. Patience is a virtue.
• How much of each ingredient do I need? Here is how this works... the amount of zest that you produce will determine how much pepper (and salt) you will need. This is the ratio I use: 4:1:1/4 So, if we have 4 tablespoons of dried lemon zest, we will need 1 tablespoon of black pepper, and 1/4 tablespoon of salt. Most store-bought bottles of lemon/pepper salt have over 4 - 5 the amount of salt that I am using. The amount I use gives the seasoning a nice taste, and if I want to use more sodium later, I can. Remember, you can add salt to a seasoning; however, it is pretty difficult to take it out.
• For the ground pepper, I like to use a blend of black and red peppercorns, but the mix is up to you. In addition, my favorite sodium to use is pink Himalayan salt.
• I do mention two additional ingredients... Onion powder and ground dehydrated onions. They can add flavor and depth to your seasoning; however, it is up to you, if you want to add them.
• Gather your ingredients (mise en place).
• Zest the lemons and reserve the lemon juice for another recipe. FYI: Lemon juice freezes quite nicely.
• Choose a method for drying out the zest.
• Based on how much zest you have, add the proper quantity of crushed peppercorns.
• Give the mixture a few spins in your spice grinder, until you achieve the desired consistency.
• Add the salt, and place in a good container with a lid. Then store in a cool/dry place. Shelf life, depending on how it is stored will be from 4 - 6 months.
• PLATE/PRESENT
• Use in any recipe that you choose, like this recipe for chicken and rice in a creamy lemon/pepper sauce. Enjoy.
• Keep the faith, and keep cooking.

LEMON PEPPER (SEASONING)

Steps:

• Preheat oven to 250.
• Scrub the lemon under hot water and blot dry. Using a vegetable peeler, remove the zest in thin strips. Arrange the strips on a baking sheet and place in the oven. Bake until dry, about 1 hour.
• Place the lemon zest and peppercorns in a spice mill. Work in several batches if necessary. Gring the lemon and pepper to a coarse powder. Transfer to a jar, cover and store away from heat and light.
• The lemon pepper will keep for several weeks.