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OK, I’d always been told that to get the most juice from lemons — or any citrus fruit — it’s best to roll them on a hard surface, or microwave them (whole) for about 10 to 15 seconds and then roll them. It does loosen the juices but I recently heard a better tip from Mary Berry, longtime British cook and food writer. She advises you cut the fruit in half, place in a microwaveable container (I use a Pyrex measuring cup) and nuke on high for 1 minute. They will already be juicy when you take them out; the flesh is pliant and giving. Use a reamer for best results and strain before using. I can get an easy half-cup of liquid gold from one lemon with no effort. I would never, ever use a squeezy plastic lemon for baking. The juice is acidic but not flavorful or aromatic — a necessity in cookies!

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