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Old 07-06-2006, 03:24 PM   #11
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You may want to increase the lemon zest to the amount of 5-6 lemons.
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Old 07-06-2006, 04:26 PM   #12
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Quote:
Originally Posted by jennyema
Or some Boyjian Lemon Oil. That'll knock your sox off!
Another vote for the Boyajian lemon oil! Since I live in an area where I can not get decent citrus, I do not even try. I keep lemon, lime and orange Boyajian oil in the frig for when I need anything citrus. And I can not emphasize enough.... a little goes a long way. But it is great stuff, very potent.
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Old 07-06-2006, 04:44 PM   #13
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I've always had a lot of success with Oetker Lemon extract. I've used it in a variety of baking recipes and things always taste lemony and the aroma is fantastic!
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Old 07-06-2006, 04:50 PM   #14
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I honestly don't know how I did without Boyajian lemon oil until I finally tried it at my mother's house. WOW!

I use the lemon oil a lot; the orange less frequently.

It would certainly solve the problem at hand and add great (and very true)lemon flavor to anything.

But, like Beth says, you should use an eyedropper with the stuff.
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Old 07-06-2006, 06:18 PM   #15
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Jenny, try the orange - just a touch - in a simple olive oil/vinegar dressing!
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Old 07-06-2006, 07:58 PM   #16
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Can the Boyajian citrus oils be used in savory dishes or are they sweet?
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Old 07-07-2006, 10:01 AM   #17
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They are not sweet and are perfect for savory dishes, as well.

That's what makes them so wonderful.

They are made in Needham (?? I think) or nearby at least, but you need to go to Sur le table or WS to get them these days. USed to be able to get them everywhere -- I used to see them but never buy them.
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Old 07-07-2006, 11:03 AM   #18
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I get my citrus oils through King Arthur Flours', The Baker's Catalogue
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Old 07-22-2006, 03:01 AM   #19
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I would use artificial lemon flavor. Its pretty inexpensive and I've gotten artificial coconut flavor that works well. And it really gives it a scent.
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Old 07-22-2006, 07:10 AM   #20
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Another vote for lemon extract especially in baked things. I think zest and juice get lost (as you found out) in those, as opposed to custards, etc. Did your recipe say to use extract?
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