How to Make Lemon Sugar

Cooking How-To, How-To
on March 26, 2013

Lemons are some of the most versatile fruits on the planet and are used both in and out of the kitchen. Yet we only ever seem to praise them for their juice, forgetting the peel entirely.

But don’t waste that peel. Dried lemon twists are great flavor-enhancers when added to drinks (both adult and not), blended with pepper for a seasoning, and, our favorite, pulsed with sugar for added zest in desserts. Lemon peels are incredibly easy to dry and will make your whole kitchen smell like spring. Courtesy of Relish Stylist Teresa Blackburn, here is how to dry your own lemons:

What You’ll Need:

  • 4 lemons



Preheat your oven to 225F. While preheating, peel lemons with a vegetable peeler or paring knife.


Place in oven and let dry about 2 hours, until light tan in color.

To Make Lemon Sugar:

What You’ll Need:

  • 1 cup sugar
  • 4 lemons worth of dried peel
  • a food processor


When thoroughly dry, place rinds and sugar in the bowl of a food processor.


Process until rinds are finely ground. Makes about 1 1/3 cups.

Try using the lemon sugar on the rims of glasses when serving our Best Fresh Lemonade recipe:

—Story by Alexandra Rose, photos by Teresa Blackburn, recipe by Mary Carter