Lemon Sugar

This is such a tasty, simple recipe;  I have used it to sprinkle over sugar cookies, but tend to make it almost exclusively to stir into chamomile tea! 

3 lemons
2 c. sugar

Using a citrus zester, remove the zest from all of the lemons.  Roughly chop zest;  transfer to the bowl of a food processor (or blender) fitted with the blade attachment.  Add 1 c. sugar to the zest in the food processor.  Pulse until the zest has been finely ground, about 3 minutes.  Transfer the ground mixture to a medium-sized bowl.  Add the remaining cup of sugar, and toss until evenly mixed.  Spread the lemon sugar on a baking sheet, and let sit at room temperature until dry, about 1 hour.  Store the sugar in an airtight container in a cool, dry place up to 1 month.

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