I'm wondering if anyone uses bottled lemon juice? I am certain that before I became such a freak about using only the freshest of ingredients, I did use bottled lemon juice. It has to be more than 25 years ago when I reached for the well known green bottle.
But I was thinking, I use tons of Chinese condiments that have a shelf life of well.. years.
So why not? Does anyone else use it or is it awful?
I'll go first. I bought a bottle about a week ago okay and it's staring at me. There has been a lot of chatter recently on CH about lemon pie which I dearly love, but today, lemon bars are sounding pretty darn good to me.