ok so i have never been a fan of lemon in my pastries. so why do so many recipes call for lemon zest? im looking through a cookie cookbook and all the recipes call for lemon zest and/or lemon juice. but why? if i make it like the recipe says will it taste like lemon? or does the lemon act as some sort of balancing ingredient to balance out the sugar and butter or what not?
Tag: pastries
Fried Christmas Cookies (Krostule) from Chef Klara Cvitanovich
One of Yugoslavias memorable Christmas treats is Krostule. A fried pastry that some say is the ethnic ancestor to New Orleans famed Beignets. The Krostule batter begins with six whole eggs.