lemon sugar

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Spring is here and it makes me want to brighten things up even though it’s still on the colder side.  Well, it’s been rainy cold at times and sunny gorgeous at other times. Like so…

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Either way, lemon sugar will do the trick.  You can add this simple concoction in place of regular sugar for a pleasant surprise.  Try the following:

Add to tea

Use in baked goods (blueberry muffins sound like a good idea)

Rim the glass of a drink (fancy lemonade perhaps)

Top a crème brulee (super fancy)

Dip strawberries

I had some strawberries in the fridge and really enjoyed the additional lemon fragrance.  You could obviously use any type of citrus.  Stored in glass jars, they would make great gifts by themselves or as part of a tea gift basket.  The possibilities are endless.

Let spring begin!

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Lemon sugar

slightly adapted recipe by Martha Stewart

zest of two lemons

1 cup sugar, divided

Place ½ cup of sugar in a blender or food processor with the lemon zest. I used my magic bullet.  Blend for one minute until the sugar becomes fine but not powdered sugar. Mix with the remaining  ½ cup of sugar.  Spread sugar mixture onto a baking pan and let it dry for 1 hr.  Store in an air tight container or jar in the refrigerator for up to two weeks.

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2 thoughts on “lemon sugar

  1. It’s been too long since I made lemon sugar. Thank you for the reminder! I press palmiers or other puff pastries into a saucer of lemon sugar for a citrus crunch. Also nice with Earl Grey tea.

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