You may substitute oranges or limes to make other citrus sugars. Use instead of plain granulated sugar in baking, or try sprinkling over cookies or stirring into hot tea for a delicious citrusy treat. The sugar will keep for several months in an airtight container in the refrigerator.
- Yield: Makes about 1 pound
Source: Martha Stewart Living, April 1999
- 3 lemons
- 2 cups sugar
Using a citrus zester, remove the zest. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off it as possible.) Roughly chop zest; transfer to a food processor, and add 1 cup sugar. Pulse until zest has been finely ground, about 3 minutes.
Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.
Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour.