Updated: Jun 23, 2020
Have you ever wanted to take your sugar up a notch? Try infusing it with fresh lemon peel! I usually make 2 batches of this and store it in a quart size canning jar, so I can take it out and use it any time I want. I often use it in pie dough to add a little bit of brightness, and I also use it to sprinkle over the top of the pie when it bakes. It is a regular addition to brunch, where I use it as a garnish on top of crepes, waffles, and pancakes. If you're a citrus fan, you can use this same recipe but substitute lime, orange, grapefruit, pomelo, tangerine, sweet limetta, or any other citrus your heart desires! (Though be careful with some of these; there are citrus fruits that don't do well with certain medications, so be sure to check the interactions that citrus fruits have with your meds.)
Type: Garnish or ingredient in other recipes
Prep Time: 30 minutes
Total Time: 1 1/2 hours
2 cups sugar
Using a paring knife or a vegetable peeler, remove the peel; 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.
Fill a jar with your lemon sugar, and use in your recipes.