Homemade Dried Lemon Peel

This is super easy, and can even be made the same day as the seasoning if needed. Buying dried lemon peel can be more expensive than it’s worth, and can easily be made from lemons you have or already used.

• Lemons: For drying lemons, I like to use organic lemons that haven’t been sprayed with chemicals if I can find them. If I can’t I thoroughly wash them and dry them.
• Peel: There are two ways you can do this. You can use a sharp knife and carefully peel the lemon making sure to leave the white part or pith attached to the lemon. You do not want the pith in your peel. It will make it taste bitter. Or you can zest your lemon using a zester or a fine cheese grater.
• Longer Method: Simply place your peels or zest on a plate spreading out as much as possible. Leave in a well-ventilated room where it can be placed in the sun and gets warm. It should take a few days for the lemon peel to dry out completely. The zest will be quicker, so check often.
• Quick method: Spead the zest or peel on a parchment-lined baking sheet. Place in an oven that has been preheated to 180 degrees. It will take 25- 30 minutes to dry out. Once cooled it can be stored in an airtight container till ready for use. For the peel, you can grind it in a spice grinder when ready to use.
• Dry: Make sure the peels or zest are completely dry so it will not mold.

How to Use and Store Lemon Pepper

This is a wonderful flavored spice that enhances your cooking in so many ways.

• Add: Lemon pepper goes beautifully with just about any kind of meat. Add it Chicken, Steak, and Fish when you need a little something special.
• Sprinkle: Enhance your popcorn, vegetables, and potatoes by sprinkling some over the top, or mixing it with melted butter and topping them.
• Use: Create amazing pasta, soups, and potato dishes by adding this secret ingredient.
• Dressings and Marinades: Add it to vinegar and oil for a homemade lemon pepper dressing. Swap it out for regular pepper in a marinade to add a whole new kind of wow!
• Variations of Lemon Pepper: Mix and delete spices and herbs as desired. Omit salt if trying to go salt-free.
• Store: Lemon pepper does best when kept in a tightly sealed jar away from heat or light. It should stay dry and cool. It will keep for up to 6 months.

Homemade is always better than store-bought. Store-bought will often have additives and preservatives that you should have nor want. Making things from scratch gives you control over the ingredients. You can omit or add to your liking and your family’s tastes. It gives you total control over what you are feeding your family. Homemade also means more money in your pocket. Even if you are buying ingredients for your mixes and sauces, it will be overall cheaper than buying it already made. Here are some of my favorite homemade sauces you just have to try, your whole family will love them.

Dressings, Sauces, and Dips

Yum Yum Sauce

Dressings, Sauces, and Dips

The Famous Fry Sauce

Dressings, Sauces, and Dips

Homemade Cheese Sauce

Dressings, Sauces, and Dips

Homemade Buffalo Sauce

Servings 1 serving

Calories 53kcal

Author Alyssa Rivers

Ingredients

Instructions

Calories: 53kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6983mg | Potassium: 228mg | Fiber: 6g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 31mg | Calcium: 91mg | Iron: 1mg