The clinking of our glasses and that hit of citrus brought by the first sip of limoncello marks the arrival back home. Sometimes, of course, the citrus is loud and clear: Limes and oranges are very much the lead act in today’s bakes, for example. While cream of tartar is often used, a few drops of lemon juice per egg white works just as well. Or think of when lemon juice is added to apples or blueberries that are being cooked to make jelly or jam. A teaspoon or two of lemon juice is enough to make that happen.

Source: New York Times March 07, 2017 16:18 UTC