Commercial lemon pepper, available in the spice section of most markets, is a delicious seasoning for chicken, fish and other foods. You can easily make it at home yourself, which will result in much bolder and fresher taste. A perfect recipe for Weekend Herb Blogging hosted by Elli from Kitchen Wench.

On the label of commercial lemon pepper I found various ingredients such as "flavour", salt, citric acid and dried lemon juice. To make lemon pepper you only need a lemon and about 2 tb pepper. Dried lemon juice made sense to me but is difficult to achieve in normal kitchens. So I added just a point of a knife citric acid. I then added a little salt as well. But that's it.

Here's the "how to":

Remove the zest from the lemon carefully using a zesting tool. A vegetable peeler will do the same job well. Remove only the yellow zest and none of the white pith. Otherwise your lemon pepper gets a bitter taste. Mince the zest and place it in a small bowl.

If you have a mortar and pestle, use it to crack the pepper coarsely. If you have a spice grinder grind the black pepper briefly. Mix pepper and lemon zest. Let it dry for several hours before putting the lemon pepper in a little jar and closing it. I like the lemon pepper to be coarse. If you want you can pulverize it in a grinder after the mixture has dried.

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