Lemon Sugar
Make your own lemon sugar from scratch with only two ingredients! It only takes a few minutes to prepare and is one of my favorite ways to add an amazing, tangy lemon flavor to my pastries.
Why you will love my recipe for lemon sugar
- It has an amazing lemon flavor. Give your desserts a bright, summer flavor every day of the year.
- Homemade lemon sugar is perfect for pastries. I use it to flavor the batter, as a crunchy topping for muffins, and to sweeten my favorite summer drinks.
- Making pantry staples like this saves money and prevents food waste. I love to make lemon sugar when I make desserts that require fresh lemon juice. Simply zest the lemons before you squeeze them so nothing goes to waste!
Ingredients you will need
Sugar: I like to use granulated sugar. This type of sugar works for most recipes, and because of the larger crystals, it absorbs more of the lemon flavor.
Lemons: You can use any (organic) lemon you have at hand, but if you’re lucky, you can get your hands on Meyer lemons. They have a sweeter flavor than standard lemons, which is why I love using them when I make my lemon sugar as an ingredient in pastries or as a topping for lemon poppy seed muffins.
Other types of sugar you can use
Powdered lemon sugar: To make lemon sugar with powdered or extra fine sugar, you need to make sure it doesn’t contain corn starch. Cornstarch will absorb more moisture, making the sugar a clumpy mess. Powdered lemon sugar is perfect for meringues, shortbread, lemon glaze, and other recipes that require extra-fine sugar.
Coarse sugar: This is a particularly good option if you use the lemon sugar as a crunchy topping or to make cocktails. The larger crystals also absorb more flavor and look amazing!
Cane and coconut sugar: if you don’t want to use refined sugar, this recipe also works with other types like coconut and cane sugar.
Sweetener: To make sugar-free lemon sugar, you can use any granulated sweetener you like. Depending on the brand and flavor, you might need to adjust the ratio a bit. Have you tried it with artificial sugar? Let me know how it turned out!
How to make lemon sugar
Because we use the outer layer of the lemons, it is important to thoroughly clean them before we start. I always do this in a bowl of cold water. If you want to be extra sure, you can buy organic lemons.
When you zest the lemons, it is crucial only to use the yellow part of the peel. The white layer is quite bitter and will ruin the flavor of your lemon sugar.
Now it is time to mix the ingredients together. I like to sieve the sugar and make sure there aren’t any lumps before I begin. Mix the sugar and lemon together with a fork before you rub it in with your hands.
Rubbing the lemon zest into the sugar with your hands is optional, but it does add a ton of flavor. The warmth of your hands and the friction make the peel release more aromatic oils that the sugar can absorb. Do this for a few minutes, and you’re done!
A quicker method using a food processor
If you don’t have the time or simply don’t want to get your hands dirty, you can use a food processor to make lemon sugar. To do this, you wash and zest your lemons, but instead of working the zest into the sugar with your fingertips, you add them to your food processor.
You don’t want to mix until the sugar crystals are too small; that’s why we still want to zest the peel. The smaller the peel is, the less time it takes. Pulse the sugar a few times until the zest is mixed in and the sugar has a pale, yellow color and a lemony smell.
How to use lemon sugar
I love to replace the sugar in our sourdough lemon cookies. Not only in the dough, but I also use it to roll the dough balls in before they go in the oven. This gives the cookies an amazing, intense citrus flavor.
It is also delicious as a topping for our sourdough lemon poppy seed muffins! When you’re making lemon sugar to use as a topping or to roll cookies in, I do recommend using a coarser sugar to give them a nice, crunchy texture. Use it for muffins that pair well with lemon flavors, like blueberry sourdough muffins or plain sourdough muffins. If you want to bake double chocolate sourdough muffins or add a crumbly texture to chocolate chip sourdough muffins, it is better to make orange sugar.
If you’re more in the mood for pie or cake, you can sprinkle a little bit of lemon sugar on the crust of the pie or over lemon-flavored cakes like our lemon bundt cake instead of glaze.
But don’t stop there! Add it to your breakfast. Sprinkle a little bit on your morning fruit, banana sourdough pancakes, or on buttered toast. Lemon sugar is also the perfect sugar substitute for homemade lemonade. Use it to flavor your favorite tea or on the rim of a cocktail glass!
My tips for succes
- Only use the yellow part of the zest. You want to make sure there are no white bits because they will add a bitter flavor to the sugar.
- Make sure the lemons are dry before you zest them. Sugar absorbs moisture, so thoroughly dry the lemons before you begin.
- Rub the lemon peel into the sugar. This will release more citrus oils and give the sugar and tangy lemon flavor.
- Don’t make too much. Lemon is a volatile flavor, so it will have less shelf life. I recommend making what you need and don’t store it longer than 5-7 days for the best flavor.
- Add a label to your jar! Homemade lemon sugar is a great gift this Holiday season. This is why I’ve created free labels you can download and print at home!
Frequently asked questions
Because of the essential oils in lemon peel, the sugar can be a bit wet. The sugar will absorb the moisture and stick together, forming little clumps. You can let the sugar air-dry and press the clumps flat when you’re ready to use the sugar.
Well, yes and no. You can use lemon sugar to replace the sugar and lemon extract in a recipe, but the flavor won’t be exactly the same.
Absolutely! I don’t recommend storing the sugar for longer than two weeks, but I don’t see why you can’t make this ahead of time. Make sure to keep it in an airtight container and preferably use it within a week for the best flavor.
How to store homemade lemon sugar
Mine never lasts that long, but homemade lemon sugar stays fresh for one to two weeks. Keep it in a cool, dark place to prevent moisture from reaching the sugar. Don’t store it in the fridge because the sugar will absorb moisture and turn into a clumpy mess.
More of my favorite recipes with lemon
Lemon Sugar
Ingredients
- 1 tablespoon lemon zest
- 1 cup granulated sugar
Instructions
- Wash the lemons in water.
- Carefully dry the lemons.
- Zest the lemon peel using a lemon zester or cut the peel into small strips using a knife.
- Add the zest and the sugar to a bowl.
- Rub the lemon zest into the sugar with your fingers for a few minutes until the sugar becomes fragrant.
- Transfer the lemon sugar to an airtight container or use it in your favorite recipes.
Notes
Nutrition
8
