Christine Dabney > wrote:
>On Sat, 24 Apr 2010 17:20:01 +0000 (UTC),
>>Of course we served it with fresh lemon. However, it is
>>not the same as including lemon extract in the batter, which
>>so far has received high marks from everyone.
>I would think that lemon zest would be a lot better...
That would be an interesting comparison to make.
Lemon juice in the batter is, I think, a non-starter -- too watery
for the amount of flavor. Zest would not have that problem
but I haven't tried it. Extract works really well.
Steve