Jenn Ridley wrote:
> "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.)

I simply don't believe it. "Green-y shrivelled up" lemons have never
appeared in any store I've ever patronized, on several continents, over
6 decades, buying for both home and commercial uses.

Have a nice day out there in the Hindu Kush or Siberia or wherever.

Pastorio


>>>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 :