How to Make Easy 2 Ingredient Lemon Sugar Recipe!
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This lemon sugar recipe is so easy! It’s a great way to add fresh lemon flavor to drinks and desserts.
I love citrus fruit and so does my family. You don’t need to plant a lemon tree, but the improved Meyer lemon is a variety that has been grown successfully in most areas.
However, the year that we planted a lemon tree was the year that our winter got down to -20°F! Our poor tree never had a chance.
When I buy fresh fruit like lemons, I like to use every bit of it that I can.
That means that I will save the fresh lemon zest (the yellow part of the lemon) and either use it right away in lemon recipes like cookie dough or other lemon desserts, or I will save the zest of a lemon in freezer bags for future use. I also squeeze and save the fresh lemon juice in containers in my freezer, and turn the remaining scraps of lemon rinds into lemon scrap vinegar. Nothing goes to waste!
Useful Tips
Follow these tips to make a delicious citrus sugar that will give your recipes an extra burst of lemon flavor.
Lemons
Use organic lemons if you can, or lemons that haven’t been sprayed with any chemicals. If organic lemons aren’t in your budget, don’t worry! Give the lemons a good scrub with warm water and baking soda.
Also, use lemons that are relatively fresh with little or no brown spots. You’ll be using the zest of the lemon.
To zest a lemon easily and quickly, use a vegetable peeler. Your goal is to get as much of the yellow skin (rind) while leaving behind the bitter white pith (the white part of the lemon peel that surrounds the juicy lemon).
Sugar
With only two ingredients, your sugar is important. Use a good quality granulated sugar.
I prefer using organic cane sugar, but regular sugar also works. Just avoid powdered sugar, confectioner sugar, or other sugars with more than “cane sugar” as an ingredient.
Also, if you will be using your lemon sugar to preserve edible flowers for future use (a fun activity!), use the extra fine granulated sugar.
Airtight Container
Choose a clear, airtight container for your lemon sugar. Glass mason jars are beautiful, functional, and economical! You can also use pop top jars if you have any, or any other recycled jar.
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How to Make Lemon Sugar
This easy recipe will make a flavorful addition to top your sugar cookies, cupcakes, or even your drinks. It’s a delicious way to add a burst of citrusy flavor to a lot of recipes. It’s also a cheap handmade gift for the foodies in your life!
Simple Ingredients
Lemon zest – Use fresh lemon zest. It can be previously frozen and thawed, but avoid zest that has any blemish on them.
Sugar – You will need a cup of sugar. Use the best granulated sugar that you have. Cane sugar works great.
Tools You May Need
Air-tight container – I love using 8 ounce glass mason jars but you can use any size jar as long as it has an airtight lid.
Spoon – You will need a spoon, ladle, or scoop to pour the sugar into your container.
Funnel – This is optional, but would come in handy if you’re a bit messy with the sugar.
Vegetable peeler – This sharp tool makes it easy to zest your lemon into sheets of workable zest. Avoid tiny zesters like a microplane zester that only give you fine shreds of zest.
Cup – You will need to soak your lemon zest in ice water.
Kitchen towel – After your lemon zest soaks, you will need to dry it off on a clean towel.
Steps
First, get your lemon zest, sugar, and the container and spoon you plan on using. If you haven’t zested your lemon yet, wash it and then use a vegetable peeler to cut wide strips of zest.
Then put the zest in a cup and add water and a few ice cubes. Let the zest soak in the ice water for about 10 minutes.
This soaking will remove any extra bitterness from the zest if any bits of white pith are left behind. It’ll also help remove extra chemicals if your lemons are not organic.
Next, scoop up your zest and set them on a clean kitchen towel to dry them off.
The zest will still be moist even when it’s dried, but you don’t want any extra water in your sugar.
Soak up the extra water the best that you can.
Then get your airtight container and spoon ready, and add a couple scoops of sugar into your container.
Next, add a few pieces of zest to your sugar. You may need to rip the zest in half to get it to lay flat on your sugar.
Then top the lemon zest with a couple more scoops of sugar to cover the zest. Add another layer of lemon zest. You are building layers of lemon zest and sugar.
Keep adding layers of lemon zest and sugar until your container is full, and then top it with a final layer of sugar to completely cover the last of your lemon zest.
You’re all done!
Put a lid on your jar or other container, label it, and set it out of direct sunlight.
You can use your lemon sugar after just a few days, but the scent and flavor get stronger the longer it sets.
Ways to Use Your Lemon Sugar
Drinks – Use lemon sugar in any hot or cold drink when you want to add a hint of bright lemon. You can also moisten the rim of a glass and dip the rim in a bowl of lemon sugar to add a pretty touch to homemade lemonade.
I have a recipe for a healthy honey lemonade if you want to learn how to make it!
Cakes and cupcakes – Who needs dyed sprinkles when you can simply add sprinkled lemon sugar to the top of your cakes and cupcakes? You can also use your lemon sugar to baked treats.
Cookies – Add a sprinkle of lemon sugar on top of sugar cookies or tea cookies when you want a hint of lemon. I have a great recipe for cream cheese sugar cookies if you want to give it a try!
Homemade gift – Flavored sugars are a thoughtful, beautiful, and cheap gift to give the entertainers and cooks in your life during the holiday season.
Recipe Card
Easy 2 Ingredient Lemon Sugar Recipe
Equipment
- 8 ounce mason jar or other airtight container
- spoon (or ladle or scoop)
- funnel (optional, but great for keeping messes to a minimum)
- vegetable peeler
- cup (or small mixing bowl)
- kitchen towel
Ingredients
- 8 oz granulated sugar
- zest from one lemon
Instructions
- If you haven't zested your lemon yet, wash it and then use a vegetable peeler to cut wide strips of zest.Â
- Then put the zest in a cup and add water and a few ice cubes. Let the zest soak in the ice water for 10 minutes to remove extra bitterness.Â
- Next, scoop up your zest and set them on a clean kitchen towel to dry them off. The zest will still be moist even when it's dried, but you don't want any extra water in your sugar.
- Then add a couple scoops of sugar into your container followed by a few pieces of lemon zest. You may need to rip the zest in half to get it to lay flat on your sugar.
- Then top the lemon zest with a couple more scoops of sugar to cover the zest. Add another layer of lemon zest. You are building layers of lemon zest and sugar.
- Keep adding layers of lemon zest and sugar until your container is full, and then top it with a final layer of sugar to completely cover the last of your lemon zest.
- Put a lid on your jar or other container, label it, and set it out of direct sunlight. You can use your lemon sugar after just a few days, but the scent and flavor get stronger the longer it sets.
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