Versatile Lemon Pepper Seasoning (Quick or Homemade)

Dehydrating Lemons (Optional)

1. If dehydrating the lemon zest yourself, zest approximately 6 large lemons completely until you have 1/2 cup of zest. Dehydrate it either using the oven or air fryer methods:
2. Oven: Line a quarter sheet pan with parchment paper and preheat the oven to 150°F. Spread the lemon zest in an even layer across the pan as much as possible (it will like to stick together). Bake for around 35 minutes, tossing a couple of times during the process, until the zest is completely dried out.
3. Air Fryer: Line the crisper shelf of the air fryer with parchment paper. Spread the lemon zest on top (it will blow around). Set the air fryer to 150°F and dehydrate for around 30 minutes, tossing a couple of times during the process, until the zest is completely dried out.

Seasoning Blend

1. Whether you're using homemade dried lemon or storebought, we're going to continue making the seasoning almost the same way.
2. Add the peppercorns to your spice grinder and grind until the consistency of kosher salt (or smaller) forms. Add the kosher salt, garlic powder, and onion powder. If using store-bought dried lemon peel, add it now too. Pulse several times until uniform in consistency; this helps make sure the granules of the larger spices are blended evenly. If using homemade zest, add it very last so it doesn't become lost in the mix, pulsing it just once or twice to incorporate.
3. Store the seasoning blend in an airtight container in a dark, cool cupboard for up to 3 months; it will lose its flavor over time so it's better to use it sooner rather than later. Enjoy!