Lemon pepper is a spice which is made by mixing lemon zest with pepper. There are a wide range of uses for lemon pepper, from a spice rub for grilled meats to a zesty topping for pasta. Many markets carry packaged lemon pepper in their spice sections, and it is also relatively easy to make lemon pepper at home. By making this spice at home, cooks can control the ingredient proportions and play around with variations which might include ingredients like white or red pepper.

To make lemon pepper, all you need to do is zest a lemon and mix the resulting zest with cracked pepper. To zest a lemon, use a fine toothed grater or a lemon zester to gently remove the oil-rich outer peel of a lemon. Using a heavy spoon or a mortar and pestle, crush the ingredients together, promoting the release of the rich oil which makes lemons so flavorful. You can use this fresh lemon pepper immediately, or toast it in a dehydrator to remove moisture so that you can store it. If you don't have a dehydrator, use a low oven setting to slowly dry out the lemon pepper.

The dried lemon pepper can be pulverized to allow the ingredients to spread more easily when you use it as a seasoning, or it can be left chunky, depending on personal taste. Lemon pepper seasoning can be used on a wide assortment of meats and vegetables, and some people also like to set it out at the table so that people can dress their own food with lemon pepper. This spice mixture pairs especially well with fish, pork, and summer vegetables like zucchini.

Basic lemon pepper is often made with black pepper, although peppercorns of different colors can be used as well. You can also add salt, dried herbs, or other seasonings, depending on personal choice. In all cases, store your home made lemon pepper in an airtight container to ensure that it stays fresh, and try to use it within six months to a year. If your lemon pepper starts to taste a little stale, you can toast it to revive it.

Commercial lemon pepper mixes are also available. A commercial mix can be convenient for a cook in a hurry, although it can suffer if it sits on the shelf too long. When you dispense lemon pepper, try to avoid sprinkling it directly on to hot food, as the steam can damage the spice.