I found an enticing recipe that calls for segments; the book (an amazing resource, Paul Virant's "The Preservation Kitchen") also includes a recipe for Meyer lemon aigre-doux, using sliced lemons. The slices are so much prettier, plus they'd add a nice "bite." Your thoughts? Thanks, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.asked over 3 years ago
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Well played. You deserve a cookie.
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