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Lemon infused sugar is one of those simple treats that can elevate anything – a cup of tea, a sugar cookie, and more – with minimal effort. The secret is to release all those flavor oils into the sugar first to get the boldest lemon flavor. It’s so easy!
If you love everything lemon, make sure to try this lemon simple syrup and my homemade lemon poppyseed granola. So good!
Ingredients
- Cane sugar
- Fresh lemons – Since we’re using the zest, I prefer to use organic lemons.
How to Make Lemon Sugar
- Add the sugar to a bowl and zest the lemon directly on top.
- Massage the lemon zest into the sugar to help break down the zest and release the flavor oils.
- Spread the sugar on a plate or small sheet pan to allow it to dehydrate for about 12 hours. No need to heat it up – the air will dehydrate it for you.
- Once dried, transfer the lemon sugar to a glass jar and store indefinitely.
If you want to make lemon sugar cubes, simply add 1 tsp of water at a time until the mixture holds together in a clump when you squeeze it with your hand.
Press the dampened sugar mixture into a silicone mold and scrape off the excess.
Dry in a dehydrator set to 135F or you can air dry, which takes longer, or dry them in an oven set to the lowest temperature AND cracked open halfway to reduce the heat as much as possible.
There are so many different types of sugar cubes you can make at home! I explain the full process and share more flavor ideas in my full post.
Storing Suggestions
It’s really important to make sure the mixture is fully dry before you put it in a jar, or it can mold.
This is why I like to air dry it on a plate or even just in a bowl, stirring every few hours. In the summer, this process can definitely happen on your kitchen counter!
To keep the sugar fresh, you need to store it in an airtight, sealed glass jar or the sugar will absorb moisture from the air. The same goes for the lemon sugar cubes. Airtight is the way to go!
Tips & Variations
- Change the citrus. This method works great for oranges, limes, and more.
- Make a big batch. If you have lots of lemons on hand, make a big batch and jar up the extras to give as gifts! This also makes a fantastic homemade holiday gift.
- Make it stronger. For even more lemon scent, feel free to increase the amount of lemon zest in a single batch. Just make sure to dry it completely and remember that too much zest can taste bitter.
How to Use Lemon Sugar
This is always the first question I get when I share an infused sugar recipe: “What do you even do with it?”
I typically use this one similarly to how I use my lavender infused sugar, which is great in:
- Sweetening a cup of tea
- Sprinkling over shortbread
- Rolling sugar cookies
- Rimming a cocktail glass
It’s more about adding a little sweetness with a subtle lemon flavor. It’s not going to pack a punch the same way lemon extract or juice would; its more subtle and aromatic.
Related Recipes
If you want to try making other infused sugars, start with vanilla bean sugar! It’s one of my essential must-haves and I ALWAYS have a bunch in my pantry.
I also love infusing sugar with different spices and this cardamom sugar is amazing sprinkled over scones before baking.
Of course, you can also make classic cinnamon sugar or even add in some homemade chai spice for a deeper flavor. Lots of options!
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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How to Make Lemon Sugar
Ingredients
- 1 cup sugar
- 1-2 lemons, zested
Instructions
- Combine sugar with zest in a bowl. With your fingers, press and crush the zest into the sugar to bring out as many of the flavor oils as possible.
- Stir thoroughly and allow the mixture to sit out at room temperature for at least 12 hours. Stir occasionally and break apart any clumps. The goal here is to dehydrate the lemon zest before storage to make sure it doesn’t mold.
- Once fully dried, transfer to a glass jar and use to roll sugar cookies, sweeten tea, and so much more.
To Make Lemon Sugar Cubes
- Add about 1 tsp of water per cup of sugar and stir to combine. Place the sugar in a silicone mold and press firmly into each cavity. Level off the top with a bench scraper or knife.Dehydrate at 135F for about 1-2 hours or place them on a half sheet pan in a 170F oven with the door partly cracked open. Dry just until the cubes have firmed up. Cool to room temperature, then pop out of the molds and store in a cool, dry place.
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