1/4 c Corn oil 3/4 c Popping corn Zest of 1 lemon Salt 2 tb Lemon juice 2 tb Melted butter Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Mix lemon juice with melted butter. Toss popcorn with lemon zest, salt, and butter/lemon juice.
Kristina Jackson, a pastry chef for Real Food Daily and a nutrition consultant with a degree from The Institute for Integrative Nutrition, shows you how to make cheesy lemon popcorn.
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