Instructions: Using a citrus zester, remove the zest from all of the lemons. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off as possible.) Roughly chop zest; transfer to the bowl of a food processor fitted with blade attachment.

Add 1 cup sugar to the zest in the food processor. Pulse until the zest has been finely ground, about 3 minutes.

Transfer the ground mixture to a medium bowl. Add the remaining cup sugar, and toss until evenly mixed.

Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour. Store the sugar in an airtight container in a cool, dry place up to 1 month.

This recipe yields about 1 pound.

Comments: Because this sugar lasts so long, you can make it well in advance; you can also use other citrus fruit, such as limes or oranges, with this technique.

Yield: 1 pound

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