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.