On Thu, 27 Feb 2014 13:18:37 -0800, sf > wrote:

>On Thu, 27 Feb 2014 12:42:10 -0800, sf > wrote:
>
>> On Thu, 27 Feb 2014 12:01:26 -0800, Whirled Peas >
>> wrote:
>>
>> > On 02/27/2014 09:32 AM, Janet Bostwick wrote:
>> >
>> > > I grabbed this recipe from rfc years ago and lost attribution. This
>> > > is good stuff.
>> > > Janet US
>> > >
>> > > 62ND STREET LEMON CAKE
>> > >
>> >
>> > (snip)
>> >
>> > The earliest reference I could find on r.f.c. in the Google archives was
>> > 7/3/99, although it was probably brought up even earlier. Anyway, the
>> > recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
>> > Cakes."
>>
>> Thanks, I'll add that attribution to the recipe.
>
>I figured out where I got the recipe from and it wasn't RFC.
>
>In teaspoons, what do you guess the rinds of two lemons would be? I
>use Meyer lemons, so they are small compared to the regular type and I
>keep a baggie of grated rind in my freezer for times like this one
>that calls for grated rind, but no juice.

I don't know .. .but I wouldn't let it bother me overmuch. Depending
how you grate/zest you will get more or less. I'd use a tablespoon
and call it good.
Janet US