The Baker's Hotline

January 2, 2017 at 2:32pm

Kathy, if you're asking about preserved lemon, we don't recommend using it in place of the fresh lemon zest in this recipe. You can use European Lemon Zest if you want to use a convenient product you can keep on hand, otherwise it's best to use Lemon Oil. Anything else (candied lemon peel, preserved, etc.) won't give you the zip of fresh flavor you're looking for. Kye@KAF
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