Lemon Sugar

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
Lemon Sugar

Source: Martha Stewart Living, April 1999

Ingredients

  • 3 lemons
  • 2 cups sugar

Directions

  1. 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.

  2. Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.

  3. Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour.

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