Homemade Lemon Pepper Seasoning
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 10 large lemons
- 2-3 tbsp black pepper ((12g))
- 2 tbsp garlic granules ((16g))
- 2 tbsp onion granules ((14g))
- 1 tbsp parsley ((4g))
- 1 tsp thyme ((2g) optional )
Method
- Preheat the oven to 65C/150F.
- Line a baking tray with parchment paper and set aside.
- Use the medium sized holes of a box grater or microplane to grate the lemon peel, being careful not to grate any of the pith (the white part which is bitter).
- Lay out the grated lemon peel on the parchment paper in a thin layer, spread it out as this will enable the peel to dehydrate much quicker.
- Dehydrate in the oven until the peel feels dry, it should take anything from 35-45 minutes, keep an eye on the drying process and inspect its readiness by rubbing a few bits in between your fingertips.
- Once dried, transfer into a spice grinder along with the rest of the ingredients.
- Mill into the texture that you desire (I wanted a coarse texture).
- Use or store accordingly.