When I was making my 30-Minute Amazing Cod Dinner, I decided at the last minute that I didn't want to use the store-bought lemon-pepper seasoning that was sitting in the cabinet for the last - I don't know.... 5 years?
No, that wasn't going to cut it.
I whipped up this homemade lemon-pepper seasoning in - literally - 10 minutes.
Heating the lemon zest in a small cast iron skillet dries out any moisture, which keeps the seasoning from sticking together, especially if you use it within a few days. So, this is an important step that you don't want to skip!
You can add as much or as little of the salt and pepper as you like, but I like mine a little salty because I think it really brings out the depth of the lemon flavor. You want this to be bright - but not too bright - because it is a seasoning, after all!
and Macros Per Serving:
Yield - 2 Tablespoons
Total Time: 10 Minutes
- 2 tablespoons lemon zest
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
Zest two medium-sized lemons (about 2 tablespoons zest). Be careful not to get the white pith under the yellow skin as it tends to be bitter.
Heat a small cast iron skillet over medium-high. Toss the zest into the skillet and heat for about 2 to 3 minutes, shaking the pan frequently to prevent the zest from burning. You'll know when it's done when the texture is like that of shredded coconut. There should be little to no moisture.
Transfer the zest to a spice mill and pulse several times until it is finely ground into a powder. Add the salt and pepper and pulse a few more times to mix throughout.
Store any unused zest in an small, airtight glass jar and refrigerate for up to a month.