For the longest time I didn’t know what lemon zest was or that lemon juice didn’t have to come from a bottle in the refrigerator.
I didn’t grow up in a lemon zest world. (Click here for what lemon zest is. No one will know.)
My midwestern-born Mom made meat/potato/vegetable meals. Bottled salad dressing and canned French cut green beans made into a casserole with cream of mushroom soup were fancy stuff at our table.
I’d like to be a lemon zest type of cook.
I don’t buy bottled lemon juice anymore. (My favorite is the bright yellow plastic one with a green top that looks like a lemon.)
I have a grater and I’ve watched TV chefs zest and juice. I’ve cut out recipes that require lemon zest.
I read one time that a squirt of lemon juice will brighten the taste of anything. I don’t know what that means. Maybe my food needs some brightening.
I forget to buy lemons. How will I add zest to my life?
Lemons I do buy sit around for days. I feel them wondering, as they begin to shrink, what I will create with them. I usually end up slicing them for iced tea or diet Coke. I don’t want to waste the lemons.
I have 2 lemons downstairs. Any suggestions?
Can I squeeze lemon juice on a baked sweet potato?
