How to utilize albedo (lemon pith)

Hello to all!  I juice a lot of lemons.  I zest them first and then juice them.  I have learned that the peels that I have been tossing into the compost are actually quite healthy.  But I cannot find any ideas online.  If you have found a use for the albedo, especially Keto-friendly, please let me know.  Thank you.

I use the zest for oil sugar (zest the lemons cover with sugar sit over night cook on low heat to melt sugar for LEMONAID concentrate) juice lemons reserve juice. Toss hulls in pot with 1 inch of water steam till soft mash and cover with an inch of water boil 40 minutes cool completely,  strain,  waterbath process 10 minutes. BAM pectin. Use a 1 To 1 Ratio for jams\jelly. Do not put the leftovers in  vermicompost worms don't like citrus. Regular compust is fine  or pack it in a line where you don't want ants. Outside of course.  

While I have not had the opportunity lately to use the lemon pith, I understand that it can be added to a smoothie, sauces, and dressings for the health benefits.

This will help with the taste while adding fiber, vitamin C, and helping with cholesterol.

All this discussion about using pith and zest has given me an idea of how to use the lemon that needs to be used up.

This is a recipe using lemon pith to make lemon pectin:

Ingredients

   1/2 pound white pith from citrus fruit

   1/4 cup lemon juice

   2 cups water

Steps to Make It

   Gather the ingredients.

   Remove the colorful zest of the peels from the citrus fruits with a zester or vegetable peeler and set aside for other uses or discard.

   Peel off the white pith and finely chop. Weigh them to ensure you have 1/2 pound.

   In a medium pot, combine the chopped citrus pith with the lemon juice. Let stand for 2 hours. Add the water and let stand for another hour.

   Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for 15 minutes. Remove from heat and let cool completely.

   Strain through a jelly bag or several layers of cheesecloth.

   The liquid pectin is now ready to use. You can keep it in the refrigerator for a week, or in the freezer for 6 months.

You might find your pectin is not as concentrated as you would like. One way to test the strength of the pectin is to take a tablespoon of it and drop it in a bowl with a couple of tablespoons of rubbing alcohol. Let it sit for a minute and then see if you can pick up the glob of pectin with a fork. If you can't, you can reduce the liquid in your remaining batch of liquid pectin by heating it to a boil, uncovered, until it is more concentrated.

https://www.thespruceeats.com/homemade-citrus-pectin-1327833

thank you for the recipe! I'm going to use it.