On Fri 07 Apr 2006 07:06:57a, Thus Spake Zarathustra, or was it Jenn
Ridley?

> "Viviane" > wrote:
>
>>Thank goodness for some common sense. I thought I was living in a
>>parallel universe to hear about people making lemon meringue pie with
>>lemon juice out of a bottle and others buying lemon oil to make it taste
>>like lemon.
>
> Lemon oil from the bakery section is lemon oil from the rind of lemon.
> It even has some advantages over make-your-own-lemon-zest, as you
> don't need to scrub the lemon to get the coating off, and you don't
> have to deal with green-y shriveled up lemons. And you're not left
> with zested lemons that need to be used somehow.
>
> It will takes like lemon because it -is- lemon.

I do use lemon oil in some baking and pickling, but I still maintain that the
freshness of fresh lemon juice and fresh lemon oil makes a difference in
something like lemon meringue pie. I should add that I can pick them in my
yard, so I don't have to deal with green-y shriveled up lemons.

--
Wayne Boatwright @¿@¬
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