In making a lemon tart, do you use the rind and juice, or just the juice?

Chris is a trusted source on General Cooking

added over 1 year ago

Depends on the recipe. Lots of great options either way.

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I would not use the rind. The white portion can be quite bitter. Maybe a zest or the rind only if you are going to discard it.

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Chris is a trusted source on General Cooking

added over 1 year ago

jmburns, I guess you haven't tried Lazy Mary's lemon tart from dymnyno <a href="http://www.food52.com/recipes/1374_lazy_marys_lemon_tart" target="_blank">http://www.food52.com/recipes/1374_lazy_marys_lemon_tart</a> and <a href="http://www.food52.com/recipes/10200_lazy_marys_improved_lemon_tart" target="_blank">http://www.food52.com/recipes/10200_lazy_marys_improved_lemon_tart</a> Shaker lemon tarts are also truly delicious, and they also use the whole fruit.

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bigpan added over 1 year ago

I always add the zest (to my taste) as that has more flavor.

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The recipe I've used includes both juice and zest.

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