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Lemon Sugar


Lemon Sugar
(c) 2012 Elizabeth LaBau, licensed to About.com, Inc.
Lemon Sugar is a flavored sugar made with fresh lemon zest. It's bright and flavorful, and so easy to make. I don't recommend using lemon sugar in any candy recipe that calls for boiling a sugar syrup, since the lemon zest in the sugar might cause the sugar to crystallize. However, it can be used in other candy recipes where the sugar isn't boiled, and it's also perfect for baking or adding to a cup of tea.

This recipe can be easily scaled up or down. If you make a large quantity, it's easiest to do the food processing in smaller batches.

Yield: 2 cups Lemon Sugar


  • 2 cups granulated sugar
  • 1 large lemon, preferably organic


1. Use a microplane to finely grate the zest off of the lemon. Alternately, use a zester or fine grater to remove the outer layer of yellow skin from the lemon, while leaving the white pith behind. If you've used a zester or grater, chop the zest as finely as possible with a knife.

2. Place the lemon zest and the sugar in the bowl of a food processor, and process them together for 10-15 seconds, until everything is well-mixed.

3. Spread the sugar in a thin layer out onto a baking sheet. Let it sit until dry, at least 2 hours or preferably overnight.

4. Once dry, pass the sugar through a strainer to work out any lumps. Store Lemon Sugar in an airtight container at room temperature for up to several months.

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