you can put meringue on a lemon and meringue pie the next day
my recipe is the same amount of lemon juice as there is unsalted butter
Meringue in French is spelt the same way as it does in english.
A lemon juicer is just like a torpedo with ridges that you stick inside a cut lemon and move around until all the juice comes out. You can do the same thing with a spoon, or you can just squeeze the lemon with your hand and accomplish the same thing. If you squeeze a lot of lemons, a lemon juicer is nice to have, it's not really a necessity.
French Meringue is what most inexperienced cooks will just refer to as "meringue". It is made by whisking egg whites until soft peaks, then adding sugar a teaspoon at a time, whisking after each addition, until stiff peaks have been formed. This mixture is then baked in a cool temperature oven until hard on the outside but soft in the middle. There is also Italian meringue, which is really useful for desserts when the meringue is only briefly, or not at all cooked. For example, baked Alaska. Italian Meringue is made by whisking egg whites to soft peaks, then pouring on a solution of hot sugar syrup, which cooks the egg whites. Then you continue to whisk to stiff peaks / until the meringue is cold. There is also Swiss Meringue. This is made with the same method as French meringue, however most or all of the sugar will be swapped to icing sugar (but not in the same quantity; usually more icing sugar is required than caster sugar). This produces a very delicate meringue.
No, lemon juice is squeezed fruit juice, lemon soda is a carbonated beverage usually with artificial lemon flavor.
No. Lemon zest is the outer skin (the yellow part) of a lemon. Lemon pepper is a mixture of dried granulated lemon zest and black pepper.
actually no. Lemon extract is much stronger. Read the label.
Yes it is, Just squeezed lemons.
yes you can it is the same thing.
No, because it doesn't have all the nutrients.
Yes because they both have lemon in it.
yes