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Lemon Vanilla Sugar

February 25th, 2019

In my efforts to clean out the freezer, last week I made a strawberry rhubarb cobbler (recipe from Sweet & Tart), it was delicious. Not only did the recipe have lots of lemon juice and zest, instead of regular sugar I used up my stock of lemon vanilla sugar. Whenever I need lemon juice but not the zest, I either freeze the zest or mix in with sugar (or salt) to preserve it for future use. When I use a vanilla bean, I rinse it off and add it to the container as well. That way, I have a delicious lemon vanilla sugar to use when making scones, pies, or other sweet treats.

All you have to do it mix the zest in with sugar (or salt if you’d like lemon salt for chicken/fish), stir, and let sit. I add vanilla beans as well, as I use them.

It’s the perfect way to make the most of the ingredients I’m buying and it makes things taste better. A hint of lemon, with a bit of bitterness from the peel, always enhances the flavor of whatever you add it to. I’ve used up my supply of sugar now, which is perfect timing because citrus is coming into season and I’ll be ordering a box of lemons soon.

What great tips do you have for making the most of the ingredients you buy?

2 Comments to “Lemon Vanilla Sugar”
  1. Beverly on February 26, 2019 at 9:20 am

    This is brilliant, thanks for sharing your tips! Do you need to keep it in the fridge?

    Reply to Beverly's comment

    • Susy on February 26, 2019 at 3:18 pm

      Nope, just in the pantry.

      Reply to Susy's comment

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