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      Lemon Sugar
      Method 1: Micro plane
      Put 1 cup of sugar in a medium bowl. Use a micro plane to grate the bright yellow zest off of 1 lemon, being careful to avoid the bitter white pith underneath, into the sugar—doing this over the bowl of sugar ensures that much of the lemon oil released while grating as possible. Transfer to an airtight container and let sit for a few days for the sugar to pick up the lemon flavor.
      Method 2: Food Processor
      Use a regular grater or paring knife to remove the zest—just the bright yellow part—from 1 lemon.

      Put the zest and 1 cup sugar in a food processor. Pulse until the lemon is fully incorporated into the sugar. This version is ready to use right away, but the flavor will mellow nicely if allowed to sit for a few days in an air-tight container.
      Method 3: Time
      This method is as low-labor as possible.

      Use a paring knife to peel off the zest from 1 lemon. Keep it in big strips.
      Put the zest and 1 cup of sugar in an airtight container and set aside for a month, shaking every few days. The sugar will pick up the lemon flavor as they hang out together.
      Storing Lemon Sugar:
      Keep lemon sugar in an air-tight container, just like regular sugar.

      It will keep more or less indefinitely.
      Lemon sugar has many uses:
      Serve with hot or iced tea
      Use to rim cocktail glasses
      Sprinkle on pancakes, waffles, or cereal
      Scatter over classic crepes for a super simple dessert
      Use to sweeten fruit salads
      Sprinkle on sugar cookies or lemon-flavored cookies before baking
      Use in place of regular sugar in lemon-scented recipes (like Lemon Bars) for extra lemon kick
      Citrus marinades for poultry or fish that need sweetening up
      balloony smilie

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