Lemon Sugar (Easy Citrus Sugar for Cooking and Baking)
This easy lemon sugar recipe combines fresh lemon zest with granulated sugar to create a vibrant, citrusy sweetener perfect for rimming cocktail glasses, topping baked goods, or adding a burst of lemon flavor to your favorite recipes. Made with just two simple ingredients, this lemon zest sugar brings a bright, aromatic touch to any dish it garnishes.
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Equipment
- 1 microplane grater for zesting lemons
- 1 whisk for combining zest and sugar
- 1 mixing bowl for combining zest and sugar
- 1 baking sheet lined with parchment, optional, for drying sugar
- 1 food prosessor optional, for pulsing sugar
Ingredients
- 15 g lemon zest 3 heaping tablespoon, from three medium-sized lemons
- 200 g granulated sugar 1 cup
Instructions
- Wash lemons. Thoroughly wash your lemons, being sure to really scrub the skin to clean any dirt or impurities from the surface of your lemons.
- Zest lemons. Using a microplane zester, carefully grate the zest off of your lemons. Be careful not to get any of the pith, or the white part of the lemon, which will add a bitter taste to your sugar.
- Combine ingredients. Combine the lemon zest with the sugar in a bowl, using a whisk to mix the ingredients together.
- Use or allow to dry. Use your sugar right away in any recipe, or prepare it for storage later. To prep for storage, spread the lemon sugar on a baking sheet lined with parchment paper. Allow it to sit out at room temperature to dry for 1-2 hours. This will help reduce the moisture in the sugar when you store it.
- Pulse in food processor. As the sugar dries, it will clump together. If you want to break it apart, pulse it in a food processor a few times in very short bursts of 1-2 seconds each.
- Store. Store your lemon sugar in an airtight container in the fridge for best results. If you live in a dry climate, you can store it in a cool dark place. It’s best used within a couple months for the strongest lemon flavor.
Notes
- use a microplane - this special grater is the perfect tool for the job of zesting lemons. It gently and efficiently removes the zest without cutting too deep to get the pith as well. Don’t use a vegetable peeler unless you’re super confident in your ability to ONLY get the yellow zest, and NOT the white pith, which will give your sugar a bitter taste.
- pulse carefully - be careful not to pulverize your lemon sugar too much in a food processor, or you will change the texture of the sugar, which will also change how it acts in recipes.
Nutrition
Calories: 16kcalCarbohydrates: 4gProtein: 0.005gFat: 0.01gSodium: 0.1mgPotassium: 1mgFiber: 0.03gSugar: 4gVitamin A: 0.2IUVitamin C: 0.4mgCalcium: 0.5mgIron: 0.005mg
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Keyword: citrus, lemon