Meyer Lemon Sugar
Limoneira® Meyer lemons, with their unique scent and milder tang, lend themselves to cooking. Having a supply of Limoneira® Meyer lemon sugar in the cupboard comes in handy in so many ways. You can sprinkle it into your cup of tea, into plain yogurt or ice cream, on pancakes or waffles, and poach it into ripe fruits. It’s also a great addition to shortbread or sugar cookies, or simple pound cake.
Course Dessert, Snack
Cuisine American
- 2 cups sugar
- 3 Limoneira® Meyer lemons zest only
Preheat the oven to its lowest setting, preferably 150°F. Prepare a cookie sheet by lining it with parchment paper.
Measure the sugar into a bowl.
Using a fine zester, zest the Meyer lemons directly into the bowl.
With clean fingers, blend the zest and sugar, massaging it together until well combined.
Spread it as evenly as you can over the parchment paper on the cookie sheet. Bake in the oven for 8 to 12 minutes, until the zest has dried, but not browned.
Remove from the oven, and allow to cool.
When it’s cool, you can crumble it with your hands, and then transfer it to an airtight container.
Store at room temperature, shaking before each use.