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  • 4 lemons
  • 1 cup sugar


  1. 1. Preheat oven to 225F.
  2. Peel lemons with a vegetable peeler or paring knife. Place rinds on a baking sheet.
  3. Place in oven and let dry about 2 hours, until light tan in color. When thoroughly dry, place rinds and sugar in the bowl of a food processor and process until rinds are finely ground. Makes about 1 1/3 cups.
Recipe by Mary Carter

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The recipe was originally published as Lemon Sugar on

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