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Homemade Lemon Pepper Seasoning

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Homemade Lemon Pepper Seasoning

Kim
The Cook
1 Servings
3 Ingredients
10 Comments

Add this classic lemon pepper seasoning to your pantry with ingredients you already have handy. Nothing fake added!

1 Servings
3 Ingredients
10 Comments

Ingredients

  • ¾ cups zest Lemon
  • ⅓ cups Black Peppercorns
  • ¼ cups Kosher Salt

Containers

Supplies

  • Parchment Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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10 Comments

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  1. You can freeze the fresh lemon juice in ice cube tray. Each cube is about 2 tbsp., prepped and ready for when you need some!

      1. Oh wow! I should have read the comments but I guess I got distracted. My oven goes down to 100. Maybe a little too low? I baked for an hour and a half but I was working with a very small batch. I think it should have stayed in longer but I was out of time.

  2. I’ve found that different peppercorns have very distinct flavors, so I have experimented with several types, as well as adding, or not adding, other spices (using a very small amount just to make the flavor more complex).For example, good old Tellicherry peppercorns are great, quite “peppery” but not hot like a chili pepper. The Malabar peppercorn has a more complex flavor that I prefer for cooking, but it is easily lost if you add it too soon; it’s best as a final addition to a dish, just before serving.Using red, white, pink, green, or other “peppers” will of course give you different results. Some of these are not even real peppers! They may have a similar shape and flavor, but they’re not the same species of fruit as a Tellicherry or other true peppercorns.I like to add about a teaspoon of Coriander seed to 1 pound of Malabar pepper (I make large quantities of the mix and give them as gifts). You can also add other spices. I’ve found that anything that is round and hard (for example, a mustard seed) will add a subtle quality to the final flavor. So there are countless ways to customize your spice mix and make it truly your own creation!I buy dried lemon by the pound. This really reduces the issue of drying in the oven. The fact is, any time you heat a liquid, a lot of it evaporates — even if it is an oil — and is lost. This is true for lemons, so the drier you make the zest, the less lemon flavor you’ll have to permeate the pepper.I break open all my seeds and the dry zest in a small food processor. Then I heat the mix in a warm oven (200 degrees max) for about an hour. Then I immediately run the mix through the food processor again, this time adding kosher or sea salt. When you get the desired consistency, which I feel should be rather chunky, put the mix in an airtight spice jar and, like everybody says, use it within 6 months.This makes a great gift because anyone can use the Lemon Pepper on anything, and their food will taste better! Sandwiches, mashed potatoes, veg of any kind, meat (especially beef or pork), pasta sauce, eggs…the possibilities are endless. This mix can be made more or less lemony, more or less peppery, and can be plain or contain a small amount of other aromatic seeds. Just make sure everything is cracked and reduced to about the same size, or else the heavy bits will go to the bottom of the spice jar over time — not good.I hope these observations help. Good spice making!

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