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.
Provided by Martha Stewart
Yield Makes about 1 pound
Number Of Ingredients 2
Steps:
- 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.
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JAYKAY PHOTOGRAPHY
[email protected]I followed the recipe exactly and it turned out really dry. I'm not sure what went wrong.
Dream Sans
[email protected]This recipe was a bit too sweet for my taste. I think I'll try it again with half the sugar next time.
Verosika
[email protected]I've never been a fan of lemon desserts, but this recipe changed my mind. The lemon flavor is subtle and not overpowering. The sugar coating adds a nice crunch.
Chakra Bahadur Budha
[email protected]I made this recipe for a party and it was a hit! Everyone loved it. It's so easy to make and it looks really impressive.
Babucaar Barrow
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. The lemon and sugar combination is the perfect balance of sweet and tart. I love serving it with fresh fruit or berries.