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For example: I baked a yeasted breakfast loaf yesterday...4 Tbl lemon zest plus

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Joined: Jul 17, 2006


Posted to Thread #29413 at 7:43 am on Feb 8, 2017

5 tsp lemon juice in the glaze. I knew that wasn't going to do it, so I added 3 packets of True Lemon. I use Meyers BTW. There was barely any lemon flavor IMHO.

Mo, a chicken sauce containing a few thin slices of lemon isn't what I'm after either. It's like offering someone chocolate then just letting them sniff it :)

I want LEMON. Adding more juice just isn't possible in most recipes because it thins it down too much. I'll look into the citric acid...have never used it.

Thanks for helping everyone!!!

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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