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Luscious Lemons!   Here are some tips and tricks regarding this wonderful fruit:


  • There are approx. 3 lemons in 1 lb of fruit

  • The rind of an average lemon yields about 1 TB grated

  • One lemon will yield about 2 1/2 TB of juice, strained

  • You can freeze grated lemon rind, it will not dry out in a freezer bag.  Don’t use the white portion of the rind, which is bitter.

  • A tip for getting more juice out of lemons…heat them in a 300 degree oven for 5 minutes, or simmer them in boiling water for a few minutes.  Remove and cool.  You’ll increase the juice yield by at least 25%.

  • Don’t strain lemon juice to use in baking, just remove the seeds.  Otherwise, you’ll be throwing out the bulk of the lemon flavor.

  • If you need only a few drops of juice, prick one end of the fruit with a fork and squeeze out the amount you need.  Then put the lemon in the frig – it won’t dry out.

  • Lemon juice is a wonderful marinade of meats.  Rub the juice of an entire lemon over a leg of lamb before roasting.

  • Add 1 tsp of lemon juice to the water in which you cook rice, and the rice will be whiter.

  • Add lemon juice to the water in which you cook potatoes, and the potatoes will retain their color and remain fresh for several days in the frig.

  • Add grated lemon peel to softened butter for a yummy spread.

  • Cover shaved lemon peel with sugar and let it stands until a liquid forms.  You now have a yummy lemon flavoring/sauce!

  • Use cut lemon on cuting boards and hands to remove onion and garlic odors.




Head Cook

 I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.