I still haven’t made the madeleines, but, when I remember to, I employ this citrus-sugar technique when appropriate when I’m baking. While it’s not critical — freshly grated zest, massaged into sugar or not, always adds a nice flavor — I have found that the technique does heighten the citrus flavor, which is especially nice in cakes and muffins and cobblers. Moreover, making the citrus sugar is kind of fun. Try it. It smells so good! And it makes just about the best fresh squeezed lemonade you could ever imagine. The most recent dish I’ve given the citrus-sugar treatment to is my mother’s blueberry crisp, one of my favorites. Like most crisps, this one takes no time to prepare, and if you have a food processor, the topping — a mixture of flour, sugar, almonds and butter — comes together in seconds. The absence of oats and brown sugar in this crisp topping makes it particularly light and allows the lemon-sugared blueberries to really shine. 4.8 from 11 reviews
3/4 cup (96 g) all-purpose flour 3/4 cup (180 g) sugar 1 teaspoon baking powder 1/2 cup (56 g) sliced almonds 1/4 teaspoon table salt (or 1/2 teaspoon kosher salt) 1/2 cup (113 g) cold, unsalted butter cut into 1/2-inch cubes vanilla ice cream for serving
