Homemade Lemon Pepper - A Magically Delicious Spice!

Did you know that industrially produced Lemon Pepper has up to 70 percent salt !!


Glass (500 grams of finished spices)

Lemon pepper

  • 10 pcs Lemons (amalfi)
  • 2 dl whole black pepper
  • 1 dl whole rosé pepper
  • 1 dl whole green pepper
  • 2 dl finely chopped parsley (fresh)
  • 2 dl maldon salt (flake salt)
  • 1 dl sugar
  • 1 tbsp onion powder
  • 1 tbsp mustard powder

Lemon pepper is a very popular spice in Norway and I understand that well. It goes very well with fish, meat and shellfish. What comes as a big surprise to many is that most manufacturers' brands contain from 35-70% of salt. Many of them actually have no lemon in them at all. It is only industrial citric acid. If you make this spice yourself you will get a pleasant surprise !!! Homemade is always best.

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Step 1

Start by finding a large pan and set on medium + heat. Pour all the pepper into the pan and fry in a dry pan for about 10 minutes until you hear it "pop" a bit and the smell of pepper spreads in the kitchen.

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Step 2

Use a grater and tear off all the peel (only the yellow) of 10 lemons. I rinse them well in water first and dry them.

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Step 3

Slice the juice of the lemons and pour together with the cracked peel.

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Step 4

When the pepper is done, I pour this together with the lemon and add the other spices. Mix together and pour into a blender.

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Step 5

Run to a smooth mass in the blender and pour over a baking tray with baking paper. Put in the oven at 80 degrees for drying. I have a drying function on my Siemens oven and that makes the job even easier. If you do not have a drying function, open the door from time to time so that moisture can escape from the oven. Must be dried until the mass is crush dry. I dried the lemon pepper for 8 hours at 80 degrees and set it down to 55 degrees where it stood overnight for another 12 hours. It does not matter if it stands for a little long, the most important thing is that it is completely dry before it is to be blended.

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Step 6

Take the dry mass back in a blender and run until you get a powder with the desired consistency. Store in airtight jars. Perfect for shellfish, fish and meat. Is also a nice hostess gift with a handwritten label. Good luck.

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