Lemon Sugar Recipes

HOW TO MAKE LEMON SUGAR

Steps:

• Wash and dry the lemons. Carefully remove the zest from the lemons, using a serrated vegetable peeler. You want to remove only the bright yellow part, not the bitter white pith underneath.
• Put the sugar and the zest in a food processor and pulse to combine. Then process until the zest is fully incorporated into the sugar. This will take under a minute. Take a look, the sugar should be fragrant, moist, and pale yellow. If you see chunks of zest, process a little longer. Fine bits of zest are ok.
• Use your sugar in your recipe right away for freshest flavor, or store in a zip lock freezer bag in the refrigerator and use promptly.

LEMON SUGAR

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.

LEMON SUGAR RECIPE

Steps:

• Stir together granulated sugar and lemon zest. Store in an airtight container for later use.

LEMON SUGAR

Steps:

• Preheat oven to 200˚F. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together sugar and lemon zest. Stir in food coloring (if using), one drop at a time, until desired color is reached. Spread sugar mixture onto prepared pan.
• Bake for 10 minutes, stirring halfway through baking. Let cool completely. Break up clumps with a fork. If you prefer a fine sugar, pulse mixture a few times in the work bowl of a food processor. Store in an airtight container for up to 1 month.

LEMON SUGAR

Steps:

• Add sugar to a medium bowl. Using a zester, zest long strips of lemon zest directly over the bowl of sugar so that all the oil from the zest goes into the sugar. (Alternatively use a vegetable peeler to peel the lemon zest and then cut into strips.) Transfer to an air tight jar. Seal jar and store at room temperature in a cool dry place. Shake mixture occasionally to toss mixture together. Makes 2 cups lemon sugar.

LEMON-PEEL SUGAR

Steps:

• Remove the peel from the lemon in strips with a vegetable peeler (take care not to peel too deeply; leave the pith on the lemon). Put the peel in a container with the sugar, and shake to disperse. Let it sit for at least a full day before using.

LEMON SUGAR TEA COOKIES

Steps:

• In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
• Bake 12 minutes in the preheated oven, or until lightly browned.

LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.

MOM'S LEMON SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.

LEMON SUGAR

Steps:

• Remove the peel of two lemons with a zester.
• Mix the peel with one cup of granulated sugar that has been ground well in a blender.
• Store in a sealed container in the refrigerator .
• Add to tea or cakes.