Whether it's orange, lemon, or lime, the zest is a key component for many different recipes. But if you're out of fresh ...

That said, the lemon flavor is not as concentrated as lemon zest, so you’ll want to keep this formula handy: 1 teaspoon of lemon zest = 2 tablespoons of lemon juice.

2 cups (4 sticks) unsalted butter, just at room temperature; 3 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ teaspoons salt; 2 tablespoons finely minced lemon zest (optional) ...

These Sourdough Cranberry Orange Muffins are bursting with bright citrus flavor and chewy dried cranberries. They're made with sourdough discard and are perfect for breakfast, brunch, and snacking.

The same probably would work with orange or lime, I just find that lemon zest is the most common one. I love it in baked goods and oatmeal. This is a smart move for two reasons—one obvious, and ...

Swapping dried lemon peel for fresh zest is simple, but there are some things to consider as the substitution is not a standard 1:1 swap.

Add lemon zest, orange zest, and Grand Marnier. ... Place on a baking sheet and cook for 16 to 18 minutes. Makes a dozen cookies. From the December 2003 Issue Subscribe. Home; ...

A: Cream of tartar shows up in retro baking recipes because, as an acid, it helps activate baking soda. (Baking powder combines the two.) Of course, it also helps stabilize egg whites and aquafaba.