There is no fat at all in a lemon. Technically, there are oils in the lemon rind, but the amount is far to small to matter when eaten.
It really all depends on the recipe. In, say a cake batter, the addition of lemon juice instead of rind is perfectly ok as an approximate (though the fragrance and distribution of flavour isn't quite the same). You should be careful in recipes and take into account the high acidity in lemon juice and how it will react chemically with other ingredients. It may cause cream sauces to curdle, for example.
about 3 tablespoons from a freshly squeezed man... wait...
how much crushed red pepper would one small dried pepper yield
There is no one answer. The amount of rind depends on the size of the orange.
not skin, rind
limonene is a colourless liquid at room temperature with extremely strong smell of orange. it can be found in citrus fruit plant. it takes it name from the lemon, as the rind of the lemon, like other citrus fruits, contains considerable amount of this chemical compound, which is responsible for much of their smell.
Only use a small amount of lemon juice and it can taste a little bit of juice but don't use as much as it tells you to P.S. you can replace juice with Zest to be creative Only use a small amount of lemon juice and it can taste a little bit of juice but don't use as much as it tells you to P.S. you can replace juice with Zest to be creative
It means what you can normally expect to result; such as how much a recipe should produce.
How much is the fine for failure to yield to emergency vehicle?
wHATS A LEMON
One medium lemon yields about 2-3 tablespoons of juice. Room temperature lemons will yield more juice than refrigerated.