What is the reason for grating the lemon rind to make the pie filling?
Do you have to do that?
I have a whole bottle of lemon juice. I'd rather use that than buy some
lemons.

> wrote

> What is the reason for grating the lemon rind to make the pie filling?
> Do you have to do that?
> I have a whole bottle of lemon juice. I'd rather use that than buy some
> lemons.

If you're using bottled lemon juice, you'll want the zest
flavor more than ever. And make sure you only grate
the yellow part, none of the white.

nancy

"Nancy Young" > wrote in message
...
>
> > wrote
>
> > What is the reason for grating the lemon rind to make the pie filling?
> > Do you have to do that?
> > I have a whole bottle of lemon juice. I'd rather use that than buy some
> > lemons.
>
> If you're using bottled lemon juice, you'll want the zest
> flavor more than ever. And make sure you only grate
> the yellow part, none of the white.
>
> nancy

You grind the Zest Soap in there to make the meringue bubbly, right? See
there, I'm learning again.:-)
--
Lefty

Life is for learning
The worst I ever had was wonderful>
>

"Lefty" > wrote in message
news
>
> "Nancy Young" > wrote in message
> ...
> >
> > > wrote
> >
> > > What is the reason for grating the lemon rind to make the pie filling?
> > > Do you have to do that?
> > > I have a whole bottle of lemon juice. I'd rather use that than buy
some
> > > lemons.
> >
> > If you're using bottled lemon juice, you'll want the zest
> > flavor more than ever. And make sure you only grate
> > the yellow part, none of the white.
> >
> > nancy
>
> You grind the Zest Soap in there to make the meringue bubbly, right? See
> there, I'm learning again.:-)
> --
> Lefty

You would grind in Zest soap only if you need a substitute for
coriander/cilantro <g>

Chris in Pearland, TX

"Chris Marksberry" > wrote

> "Lefty" > wrote

>> You grind the Zest Soap in there to make the meringue bubbly, right? See
>> there, I'm learning again.:-)

> You would grind in Zest soap only if you need a substitute for
> coriander/cilantro <g>

(laugh!) That was a good one.

nancy

Chris Marksberry wrote:
> You would grind in Zest soap only if you need a substitute for
> coriander/cilantro <g>
>
> Chris in Pearland, TX

Chris, it gives me great (or perhaps grate) pleasure to know that I'm
not the only one on the planet to think that cilantro tastes like soap!

Sandy

> wrote

> Chris, it gives me great (or perhaps grate) pleasure to know that I'm
> not the only one on the planet to think that cilantro tastes like soap!

You are so not alone, sistah.

nancy

On 6 Apr 2006 18:32:48 -0700, wrote:

>
>Chris Marksberry wrote:
>> You would grind in Zest soap only if you need a substitute for
>> coriander/cilantro <g>
>>
>> Chris in Pearland, TX
>
>Chris, it gives me great (or perhaps grate) pleasure to know that I'm
>not the only one on the planet to think that cilantro tastes like soap!

Don't worry - there's a whole bunch of us that feel that way.

Jo Anne

Chris Marksberry wrote:
> "Lefty" > wrote in message
> news >
>> "Nancy Young" > wrote in message
>> ...
>>
>>> > wrote
>>>
>>>
>>>> What is the reason for grating the lemon rind to make the pie
>>>> filling? Do you have to do that? I have a whole bottle of lemon
>>>> juice. I'd rather use that than buy some lemons.
>>>
>>> If you're using bottled lemon juice, you'll want the zest flavor
>>> more than ever. And make sure you only grate the yellow part,
>>> none of the white.
>>>
>>> nancy
>>
>> You grind the Zest Soap in there to make the meringue bubbly,
>> right? See there, I'm learning again.:-) -- Lefty
>
> You would grind in Zest soap only if you need a substitute for
> coriander/cilantro <g>

Exactly. It's a genetic thing and not simply an opinion. A significant
percentage of the world's population tastes cilantro as "soapy," me
among them.

People tell me to keep trying it so that it won't taste so bad in the
future. My attitude is "I don't like it. Why would I force myself to eat
something that tastes really bad to me? So it tastes *less* bad? Excuse
me...?"

A couple drops of dish detergent or hand cleaner will work as well if
you don't have bar soap in the house.

As for the pie, you want the lemon oil that lives in the zest. It adds
depth to the lemon flavor.

Pastorio

wrote:

> What is the reason for grating the lemon rind to make the pie filling?
> Do you have to do that?
> I have a whole bottle of lemon juice. I'd rather use that than buy some
> lemons.

The zest gives it a nice flavour. Real lemon (not registered trademark
Realemon) and lemon zest is better than the bottled stuff.

On Thu 06 Apr 2006 04:11:06p, Thus Spake Zarathustra, or was it ?

> What is the reason for grating the lemon rind to make the pie filling?
> Do you have to do that?
> I have a whole bottle of lemon juice. I'd rather use that than buy some
> lemons.

I would never even consider making a Lemon Meringue Pie without fresh lemons,
both for juice and zest. Bottled juice just isn't the same, and the rind
release essential oils that contribute greatly to the flavor. Not being
snobbish here, but I just like really good LMP.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:
> Thus Spake Zarathustra, or was it ?
>
> > What is the reason for grating the lemon rind to make the pie filling?
> > Do you have to do that?
> > I have a whole bottle of lemon juice. I'd rather use that than buy some
> > lemons.
>
> I would never even consider making a Lemon Meringue Pie without fresh lemons,
> both for juice and zest. Bottled juice just isn't the same, and the rind
> release essential oils that contribute greatly to the flavor. Not being
> snobbish here, but I just like really good LMP.

That's true... if you're not going to use real lemons may as well serve
lemon jello with cool whip.

Sheldon

Wayne Boatwright wrote:
> On Thu 06 Apr 2006 04:11:06p, Thus Spake Zarathustra, or was it ?

> I would never even consider making a Lemon Meringue Pie without fresh lemons,
> both for juice and zest. Bottled juice just isn't the same, and the rind
> release essential oils that contribute greatly to the flavor. Not being
> snobbish here, but I just like really good LMP.
>
> --
> Wayne Boatwright @¿@¬

Although he is quite fond of me, I'm pretty sure DH would trade me in
if I ever presented him with a Lemon Meringue Pie made with bottled
juice and no lemon rind. Finely grated rind is essential for a good
lemon pie. That bottled lemon juice is just nasty stuff...almost as
yucky as cilantro.
Nancy T

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.
Funnily enough, if I want something to taste like lemon I use lemons. I was
beginning to think that sort of rationale had gone out with the ark until I
read your post. It has restored my faith in lemon meringue pie lovers.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Thu 06 Apr 2006 04:11:06p, Thus Spake Zarathustra, or was it ?
>
>> What is the reason for grating the lemon rind to make the pie filling?
>> Do you have to do that?
>> I have a whole bottle of lemon juice. I'd rather use that than buy some
>> lemons.
>
> I would never even consider making a Lemon Meringue Pie without fresh
> lemons,
> both for juice and zest. Bottled juice just isn't the same, and the rind
> release essential oils that contribute greatly to the flavor. Not being
> snobbish here, but I just like really good LMP.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

"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.

--
Jenn Ridley :

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 @¿@¬
_____________________

Jenn Ridley wrote:
> "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.

You use the zested lemons for the pie filling. And if you're buying
"green-y shriveled up lemons," you're not choosing wisely.

> It will takes like lemon because it -is- lemon.

Not the same as the lemon oil directly from the zest. At home, we bruise
or scrape the skin to release the oils. Then put the oil-coated zest
into the pie to get the rest out, as well. Commercially... different
story <http://home.earthlink.net/~skinesscentuals/EO.html>

Pastorio

"Bob (this one)" > wrote:

>Jenn Ridley wrote:
>> "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.
>
>You use the zested lemons for the pie filling. And if you're buying
>"green-y shriveled up lemons," you're not choosing wisely.

Sometimes there *is* no choice, OK? Sometimes the only lemons in the
store are the green-y shrivelled up type, OK? (at which point *I*
make a different kind of pie, but not everybody will do that.)
>
>> It will takes like lemon because it -is- lemon.
>
>Not the same as the lemon oil directly from the zest.

I never said it was. But it's certainly better than lemon flavor or
using bottled lemon juice.

Frankly, I don't usually make lemon meringue pie because I don't
usually have access to good lemons.

--
Jenn Ridley :

Viviane wrote:

> Funnily enough, if I want something to taste like lemon I use lemons.

<slaps forehead> Why didn't think of that? <G>

Exactly. Use lemons for a lemony taste. Great idea.

I dimly recall some orange-flavored drink commercials years ago that
boasted that their part-juice tasted better than plain orange juice
because it was loaded with "flavor enhancers." Like a reviewer once said
about McDonald's milkshakes, "Taste better than the real thing."

Ya gotta wonder if everybody in the production and promotion lines
believe that stuff.

Pastorio

> wrote in message
oups.com...
> What is the reason for grating the lemon rind to make the pie filling?
> Do you have to do that?
> I have a whole bottle of lemon juice. I'd rather use that than buy some
> lemons.
>
Don't do it! If you want quick and easy use a Jello lemon meringue pie
filling.

If you're making it from scratch use real lemon juice and the grated
rind.

MoM