Lemon Pepper Seasoning

Portions:
30

Serving Size:
1 teaspoon

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

5 large lemons

1/3 cup cracked peppercorns

1 tablespoon ground coriander seed

 

Preparation

  1. Set the oven to the lowest temperature.
  2. Wash and dry the lemons. Using a microplane zester or fine kitchen grater, remove the yellow part of the lemon peel.
  3. Mix the zested lemon peel with the cracked peppercorns.
  4. Line a baking sheet with parchment paper and spread out the mixture. Set baking sheet in the oven for 1 hour and 15 minutes, stirring the mixture every 15-20 minutes.
  5. Add the coriander and place the mixture into a food processor or spice grinder. Process until ingredients are finely ground.
  6. Store in an airtight container or tabletop shaker. Use as a salt replacement at the table or add to meat, chicken, fish, salad or vegetables.

Helpful hints

  • You will need 3/4 cup of fresh lemon zest.
  • Lemon Pepper Seasoning will keep for 3-4 months if stored in an airtight container.
  • Most commercial lemon pepper blends contain salt.
  • You can purchase dried lemon zest for a quick recipe but the fresh zest tastes better.

Nutrients per serving

Calories 4

Protein 0 g

Carbohydrates 1 g

Fat 0 g

Cholesterol 0 mg

Sodium 0 mg

Potassium 23 mg

Phosphorus 3 mg

Calcium 10 mg

Fiber 0.6 g

Renal and renal diabetic food choices

  • none

Carbohydrate choices

0

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