Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Chris is a trusted source on General Cooking
Depends on the recipe. Lots of great options either way.
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.
jmburns, I guess you haven't tried Lazy Mary's lemon tart from dymnyno http://www.food52.com/recipes... and http://www.food52.com/recipes...
Shaker lemon tarts are also truly delicious, and they also use the whole fruit.
I always add the zest (to my taste) as that has more flavor.
The recipe I've used includes both juice and zest.
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
A Fresh Way to Pop the Question
Indonesian Fried Rice
16 of Our Coziest Dinners
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.