It is that time of year again where the lemons are in full abundance here in Southern California. Lemons are so versatile that they can be used in both savory and sweet dishes. They are a necessity to any cooks kitchen. I tend to favor them in sweet dishes like cookies, cakes and bars, but I have a special place in my heart for lemon pepper dishes as well. This post is more for those with a sweet tooth though. Last year I made a batch of this sugar and quickly found many delicious uses for it. It is very easy to make and it is a wonderful treat to have on hand. Later this week I will be sharing with you my favorite way to use this sugar, until then, I challenge you to find your favorite way to sweeten something up with this lemony treat!
Printer Friendly Recipe
2 cups Sugar
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.
From: Martha Stewart