"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 :