Leftover lemon zest sugar

Ann Storr
Zest your leftover lemon rinds to make a simple jar of citrus sharp sugar. If you can't bear to zest before cutting up the lemon, you'll get less zest but it'll be good enough
Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins


  • zest of 1 lemon
  • 50 grams granulated or caster sugar


  • Grater or microplane
  • bowl
  • clean jar with a lid


  • Preferably, take your lemon and grate the zest off before you cut it up. If you can't bear to, don't worry about it
  • If your lemons are already squished and squashed, you'll need to half grate/half smoosh 
  • Grate the zest into the bowl and add the sugar. Mix it together with your hands.
  • Place in the jar and leave for at least a week, if possible, to let the flavours develop


  • Will keep for a few months