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.
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Well played. You deserve a cookie.
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