Lemon peel is the whole part of the lemon minus the actual juicy flesh. That means it includes both the outer skin and the ...

Are you looking for a simple way to add a burst of lemon flavor to your edible creations? Search no more; the solution l ...

Trim off and discard the ends of the lemon, which are primarily peel and pith, to prevent the vinaigrette from veering too bitter. Most lemon vinaigrettes can be stored in an airtight container in ...

The white layer underneath lemon peel, called the pith, is very bitter. When peeling a lemon, you’ll inevitably take off a small layer of pith with the skin. Blanching the lemon peel before ...

Peel the lemons, taking care to cut as little of the white pith as possible. Place the lemon peel into a large jar with a tight lid – I prefer a kilner style jar. Pour the vodka on top of the ...

Set aside the remaining lemon. Place the peel in a saucepan ... thin-skinned lemons that give easily when squeezed so that the pith is not too thick. Fondant icing sugar has glucose syrup added ...

avoiding the white pith underneath, which can be bitter. To create a "spinning tennis ball" garnish, use a speed peeler to peel a wide section of lemon zest. Press down on the zest with a bottle ...