How to substitute lemon peel w/juice?
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|Tue, 09-29-2009 - 12:44pm|
I was in the supermarket this AM and bought a box of pumpkin quick bread and saw the recipe on the side for pumpkin cheesecake muffins (http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=3529). However, I'm home now and realize I don't have the 2tsp of grated lemon peel. From scouring the internet, it appears I can use 1tbs of lemon juice in replace of ½tsp of peel. Does that sound about right? AND--do I need to do something different to the recipe because of the liquid? This would be for the filling part. I don't necessarily want it to be too lemony, as I'm the only one who likes lemon anyway, lol, but I don't want to kill the recipe either. ;)