I've got a lot of lemons!

[shrinkrap]

Substituting granulated for superfine sugar

I am finding convoluted answers on the internet. I am making Meyer Lemon Panna Cotta using this recipe https://www.sfgate.com/food/rovingfeast/article/Former-thief-s-new-squeeze-Meyer-Lemon-Ladies-3195847.php It calls for the sugar to be dissolved in a hot water, so it seems there’s not much point in running the granulated I have through a food processor, and a weight measurement would work. Any thoughts? I’m still looking for the weight conversion, so if you have one, please share! Fou…