lemon pepper
A seasoning blend of coarsely ground black pepper and dried lemon zest, usually with salt and other spices mixed in; used on chicken, fish, and vegetables for a bright, peppery finish.
Buying guidance
Check whether salt is included -- most commercial lemon pepper is a substantial source of sodium on its own, so season the rest of a dish lightly until tasting. Dried lemon zest loses its aroma faster than plain pepper does, so a jar that smells mostly of pepper and not much of lemon is past its useful life.
Substitutions
- Coarse black pepper plus finely grated fresh lemon zest and a pinch of salt -- brighter, fresher flavor than the jarred blend, with control over the salt.
- Plain black pepper plus a squeeze of lemon juice added near the end of cooking -- not identical, but covers both notes in a pinch.
Tips & common mistakes
Because it's a coarse blend of cracked pepper and dried zest rather than a fine powder, it works best pressed onto a food's surface -- chicken, fish -- rather than stirred into a sauce or soup, where the coarse bits just sink instead of dissolving evenly.
Storage
Keep it airtight in a cool, dark cupboard; the dried lemon zest fades noticeably faster than the pepper does, so a stale jar tends to smell mostly of plain pepper rather than losing its punch evenly.