Lemon??? You have my attention! I got a Microplane for Christmas :-). I have several questions... 1) Do Meyer Lemons have the same effect as zest from conventional, pale lemons? The juice sure tastes different! 2) Is there a guideline for using the stevia based baking blends (measures like sugar) to replace sugar? I have noticed it lacks browning/carmelizing ability, so cookies are disappointing with 100% substitution of the Blend. I'm not diabetic, just trying to lower overall sugar consumption. 3) HOW do I get the bundt pan to release, please? Is there a video showing how you managed to run a knife around the fluted sides? I have ruined several other cakes, such as Chocolate-Vinegar Cake, and am scared to use my non-stick, simple-design bundt pan. I have used: mayonnaise, butter, Baker's Joy brand spray, canola oil and flour...and STILL have to chisel it out of the pan in pieces each time. (Same problem with a nice Nordicware bundt pan I borrowed.) Thanks.

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