Mix all ingredients in a blender except the salt, do not breath in the dust. Add the salt last and blend until it is a uniform color.
Some people are sensitive to MSG and may have a reaction to it. If you are concerned, search the internet for monosodium glutamate and you will get the latest information.
Remove the zest from the lemon carefully using a vegetable peeler or a zesting tool. Remove only the yellow part and none of the white pith. Mince the zest and place it in a small, bowl.
Place the peppercorns on a cutting board and crack them by pressing on them with the clean bottom of a heavy pot. (or whirl very briefly in a spice grinder - you want large coarse chunks. Add the cracked pepper to the zest.
This is the most important step! Using a wooden spoon or other sturdy tool (a mortar and pestle works well), mash the pepper and zest together. This helps release the citrus oils in the zest and combine them with the pepper.
Spread the zest and pepper on a foil-lined baking tray and place in oven and leave overnight.
Gas oven: the pilot light will keep the oven warm enough for the drying process.
Electric oven: set it to 200 degrees F.
The next day you can either mince the mixture by hand with a knife or whirl in a spice grinder or in a clean coffee grinder. Store in an airtight container.
I am on a salt restricted diet for my heart. I noticed recently the my jar says lemon pepper seasoning salt. Is there a lemon pepper without salt, or a recipe so I can make my own. I can sure use your help here.
There is a whole line of salt free (and sugar free and gluten free) seasonings by Chef Paul Prudhomme. Including lemon pepper! Everything I have tried from this company is very good, and is found in the spice section of most good-size groceries. I believe they are called Chef Paul Prudhomme's "Magic" blends and they have a picture of a smiling bearded man on the front... he looks sort of like Dom DeLuise.