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Lemon-Infused Sugar
Recipe created by Cheryl Slocum
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Lemon juicer
Recipe created by Cheryl Slocum
This sweetener is a delightful addition to a cup of tea, and can be used in place of regular sugar when you want to give baking projects a unique flavor. Plus, if you're already making our Bottomless Lemon Meringue with fresh lemon juice, this is the perfect way to put your lemons' zest to good use.

Servings: Makes 2 cups (about 48 servings)
Ingredients
  • Zest of 2 lemons
  • 2 cups sugar
Directions
Cut away any white pith from zest. Pack zest with sugar in an airtight jar; keep jar unopened for 24 hours.

Spread sugar on a baking tray, and remove zest. Let dry uncovered and undisturbed for 2 hours. Repack sugar in jar. Keep for up to 2 weeks, resealing lid tightly after each use.

From the November 2009 issue of O, The Oprah Magazine

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