Homemade Lemon Pepper

A Jerry James Stone Recipe


Food Waste, Yellow


  • 5 lemons
  • ⅓ cup peppercorns
  • ¼ cup sea salt
Jump to instructions
Cook Time 40 minutes
Total Time 40 minutes


  • Wash, dry, and zest the five lemons.
    Lemon Zest 1
  • Line a baking sheet with parchment paper. Transfer the lemon zest to the baking sheet. Add the 1/3 cup peppercorns to the zest. I did a mix of black and pink peppercorns. Any mix will do. FACT: Pink peppercorns are not true peppercorns, such as green, white, and black peppercorns. They are harvested from the Brazilian pepper tree and marketed as "peppercorns" because of the similarities in shape and size.
    Black Peppercorns 1
  • Spread out the zest and peppercorns to an even layer, then bake in your oven on the lowest setting, until the zest is completely dried out. This will vary due how wet the zest is and the temperature range of your oven. Mine took about 40 minutes at 170 degrees F.
    Roasted Lemon Zest Peppercorn 1
  • Grind up the peppercorn-zest mixture in a spice grinder. I like mine a bit coarse.
  • Transfer the ground up mixture along with 1/4 cup salt to a small mason jar, shake, and enjoy. You may want to add half of the salt and taste. Adjust accordingly.
    Homemade Lemon Pepper 1
  • Lemon Pepper 2