Hi Everyone - I'm somewhat new here, and really enjoying reading and learning!
I love lemon desserts (cake, bars, cookies, etc.) and I'm wondering if there is a rule of thumb for using lemon zest in place of lemon extract in these recipes. I prefer a natural lemon taste over artificial lemony flavoring --- though I understand that not all extracts are imitations of the real flavors.
I Googled this subject and found a few suggestions to use 2x as much lemon zest as extract. I thought I'd turn to you esteemed chefs for the definitive answer. :-)
I have a good plane grater, some nice lemons, and recipes that call for lemon extract. So, how much zest should I use in place of the extract?