This Meyer Lemon Sugar is quick and easy seasoned sugar recipe. This fun DIY recipe makes a great gift during the holiday season!
Welcome to another day of Meyer Lemon Madness. Today brings you a recipe to make your own flavoured sugar. It's s simple recipe to make your own Meyer Lemon Sugar.
You can use regular lemons in the recipe if Meyers are not in season, or available in your area. Any recipe using Meyer Lemons you can swap in regular lemons if you need to. Meyers are just a touch sweeter.
I love Meyer Lemons. It's like an obsession when they are in season. I just cannot get enough of them. I thought I was down to my last ten the other day when hubs called to say he had found the motherload on his way back from out of town.
Apparently, the store had boatloads of them. So, I calmly told him I wanted 10 batches. Gotta love a man who doesn't bat an eyelash when asked to buy 40 lemons.
I swear I'm dreaming up recipes in my sleep at this point. One night I dreamed I couldn't juice them all because I broke both my arms. Yah, totally normal right?
Then, I dreamed they were multiplying and trying to get in my bedroom at night. Again, totally normal right?
Last night I dreamed they were chasing me and I rode off on my horse. Then she turned a yellowy orange colour. Normal right?
There's no sensible reason for any of this. Yet, I still feel this need to hunt down more before they are all gone.
More Meyer Lemon Recipes:
- Meyer Lemon Parfaits
- Aerosmith Potatoes with Meyer Lemon & Garlic Salt
- Meyer Lemon Ice Cream Sandwiches
- Mini Meyer Lemon Pies
- Meyer Lemon Cream Cheese Candies
- Mini Meyer Lemon Meringue Tarts
If you have never tried Vanilla Sugar you need to make some immediately. It's a touch more versatile than the Meyer Lemon Sugar. Both are excellent staples to have in your pantry.
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Meyer Lemon Sugar
- 2 cups sugar
- 3 Meyer Lemons, zest only
- Preheat oven to 150 degrees F, you want it low as you're just drying the zest, not cooking it.
- Zest your lemons. You can use more or less zest depending how lemony you want your sugar.
- Line a cookie sheet with parchment paper.
- Spread your zest over the parchment as evenly as possibly.
- Pop the meyer lemon zest in the oven, and cook for about 8 to 12 minutes. You want it to feel dry but not be starting to brown.
- Remove from the oven and allow to cool completely.
- Pour the zest and the sugar into your food processor and pulse it to help mix it up really well.
- If you don't have a food processor you can just mix it up by hand. I find pouring it into a jar half way full and shaking it works really well.
- You can use the sugar for any baking where you want a bit of a lemon zing.
- Store in an airtight container.
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I was about to ask what you use the sugar for but you answered my question with all the recipe links. Thanks for sharing.
Lol, glad to help. I love this on yogurt. But mostly I love using it in baking.
Anna @ hiddenponies
Ooh, I am going to miss your Meyer lemon madness when the season ends! Love this simple sugar, nothing smells better than lemon sugar.
Thanks so much Anna. I just love meyer lemons way too mcuh.
Abbe@This is How I Cook
You know-if the only problem you have is lemons on the brain, I would say you don't have any problems. AND at least those problems smell good. This sugar sounds sweet and I could use some goodness right now. And (again) go see my drink using lemons. You will love it.
Lol, love it. You are one wise woman Abbe. I like the way you think.
Love this! Great recipe, and totally fun post - you're the Meyer Lemon Queen, no question! When we lived in Florida and had citrus trees (including Meyer lemon!) we had one of those inexpensive electric juicers that cost maybe $20 (if that) - the ones where you put the cut half of the fruit face down on the business end of the juicer, press down, and it does it stuff. It takes a bit of time, but I could juice a big colander full of oranges in maybe 5 minutes. FWIW. 😉 Anyway, fun post.
I am so jealous you had a lemon tree. I looked at that juice, I ended up buying one a friend recommended. It's great but I'm super rough on my appliances.
What a crazy female! Lemon dreams, indeed! Lemons do good things to me too but 40? That would give me nightmares too.
The lemons are taking over my life, lol. I still have oodles of them.
Maureen | Orgasmic Chef
You squeezed 80 lemons by hand? That IS mad. I have a citrus juicer and even then just pulling the handle down would wear me out after 80. Love the sugar!
That is why I had kids and got married. Lunie don't juice nothing.
I love this idea! Even to give as a gift: I know my friends would love it.
It makes a great gift. I love giving stuff like this away.
Another fantastic flavored item. Meyer lemon sugar cookies come to mind. 🙂
Thanks Ramona. This would be perfect in cookies.
Kim, those are some beautiful pictures! Gotta love a man that doesn't ask questions. This sugar looks awesome. My dream juicer is a Vitamix. One day, maybe?
Thanks so much Jennie. I know right, he's a good dude. I would love a vitamix too.
Dorothy at ShockinglyDelicious
Smart use for the rind! You can use the juice for one thing, and the rind for this!
Exactly, I like to get the most out of my citrus. Thanks Dorothy.
Colette @ JFF!
You're a genius w these Meyers, KimB!
PS-I'm offered up to 5 copies of Hollis Wilder's Savory Bites cookbook to GIVEAWAY!
Go enter on my latest post, doll. xo
Thanks Colette. Very cool cookbook.
This is new for me - I've always just added the zest raw to a container of sugar and let it stand for a week or so! Gotta try the baking though
I do it that way too. But this can be used quicker and seems to last longer which is nice.
Kate | Food Babbles
Loving meyer lemon madness!! And I adore this lemon sugar. I bet is smells amazing and it would be wonderful in so many different ways. What a wonderful idea!!
Thanks Kate. I just love this stuff.
Hi - just wondering how long can you keep this lemon sugar for please?
For eons. I realize that's not a solid answer, is it? Lol. I have some I made 6 months ago. So a long time. Sometimes it'll get some hard spots but just use a spoon to break them up. The moisture from the lemon can make the sugar clump a tiny bit. The salts last pretty much forever. The sugar I'd say 3 to 6 months. Hope that helps.
Thank you! Will try drying the lemon as much as possible before adding to the sugar! I want to make lemonade mix to go with Kilner style bottles as client presents so i will give your lemon sugar recipe a go!