Besides lemon juice, you’ve probably come across lemon zest, peel, and/or rind in certain recipes. We’ll explain the ...

Lemon slices might seem like a simple, harmless, and refreshing addition to a well-stocked restaurant buffet, but here's why ...

For the decoration, using a zester, peel long strips of lemon rind. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon. Place the peel ...

Add the juice of 1 lemon and 100g/3½oz sugar and stir well ... add 500ml/18fl oz water and the pared rind of 4 lemons. Slowly bring to the boil over a medium heat until the sugar has dissolved ...

Another problem is that lemon water uses the juice, not the rind. Mice in the study were eating a diet loaded with lemon rind, the site of most of the polyphenols in lemons. While many committed ...

Add 1 finely grated garlic clove, 1 teaspoon kosher salt, 2 teaspoons honey, 1 teaspoon Dijon mustard, 3/4 teaspoon ground ...

Beat in the egg, vanilla, salt, and lemon rind. 3. With the mixer set on its lowest speed, gradually add the all-purpose flour, beating just until it is incorporated. Add the currants and mix ...

Add the thyme, shallots and garlic, and cook for about a minute. Add the lemon rind, the lemon juice and the broth. Scrape the skillet to dissolve the brown particles that cling to the bottom.

Mix the dried fruit, nuts, ground almonds and grated orange and lemon rind. Add about half of the whiskey and leave for 1 hour to macerate. Preheat the oven to 180°C and cover with a sheet of ...

A savoury cheesecake made with cucumber, cheese, garlic, hung curd and cream. Mix the cucumber with hung curd and beat until smooth. 3. Add the egg yolks, sugar, lemon rind, gelatin, garlic, mint and ...