Step 1

Preheat the oven to 170°F (or the lowest temperature your oven will go).

Step 2

Zest the lemons using a microplane, taking care not to get any pith (you should end up with about 6 tablespoons of zest). Spread into a thin, even layer on a parchment paper-lined sheet pan. Bake until completely dried out, shriveled, and slightly darkened, which will likely take between 30 minutes to 1 hour depending on the thickness/texture of the zest.

Step 3

Start breaking down the peppercorns by pulsing in a spice grinder, high-powered food processor, or high-powered blender. (If your appliance is not high-powered enough to grind the peppercorns, you may place them in a freezer-thickness zip-top plastic baggie and bash with the flat side of a meat mallet instead.)

Step 4

Along with the peppercorns, add the dehydrated/cooled lemon zest, dehydrated garlic flakes, dried minced onion, and desired amount of salt (if using) to your spice grinder/food processor/blender. Pulse until combined and broken down to your desired Lemon Pepper Seasoning consistency, whether that's with a bit of texture or completely fine and smooth.

Step 5

Store in an airtight spice jar or container at room temperature for up to 1 year (use within 6 months for optimal flavor and freshness). Or store in an airtight, freezer-safe container for 1 to 2 years.