Lemon Sugar from whole lemons unique quality

Our lemon sugar offers endless possibilities for both baking and beverage enhancement. In baking, substitute up to half the regular sugar in recipes for subtle citrus notes, or use it entirely in delicate sponges and biscuits. It’s perfect for dusting freshly baked goods, creating flavoured simple syrups, or sweetening tea and coffee with a citrus twist. For cocktails, use it to rim glasses or muddle with fresh herbs for enhanced flavour complexity. Sprinkle over fresh fruit salads, fold into whipped cream, or use in meringues for professional-quality desserts. The sugar also works beautifully for making citrus buttercream, flavoured ice cream, or adding to scone and muffin recipes for bright, zesty character.

Or stick your finger in it and lick it – delish!  :-)

Lemon Sugar Madeleines

Preheat your oven to 190°C and butter a madeleine tin. Whisk 2 eggs with 60g lemon sugar until pale and thick. Gently fold in 60g plain flour, ¼ teaspoon baking powder, and a pinch of salt. Finally, fold in 60g melted butter. Spoon into madeleine moulds and bake for 10-12 minutes until golden and springy. Cool on a wire rack and dust with additional lemon sugar whilst still warm. These delicate shell-shaped cakes showcase the lemon sugar beautifully, providing subtle citrus notes throughout the tender crumb whilst the final dusting adds both visual appeal and an extra burst of sunshine flavour.

Lemon Sugar Strawberry Shortcake

For the shortcakes, rub 50g cold butter into 200g self-raising flour until it resembles breadcrumbs. Stir in 25g lemon sugar and make a well in the centre. Add 150ml milk and mix to form a soft dough. Roll out to 2cm thickness and cut into rounds. Place on a baking tray and bake at 200°C for 12-15 minutes until golden. Meanwhile, hull and slice 500g strawberries and toss with 2 tablespoons lemon sugar—let stand for 30 minutes to create a light syrup. Whip 300ml double cream with 1 tablespoon lemon sugar to soft peaks. Split the warm shortcakes, fill with strawberries and cream, and dust the tops with additional lemon sugar for an elegant summer dessert that perfectly balances sweetness with bright citrus notes.