Lemon extract is a common ingredient in baking recipes. What if you don’t have any on hand or are allergic to lemons?
There are plenty of other extracts that can be used as substitutes.
Keep reading to learn more about the substitutes for lemon extract. Happy baking!
What Is Lemon Extract?
Lemon Extract is a yellow to golden brown liquid with a strong, acidic lemony scent. It is a concentrated form of lemon oil and contains no water or other additives.
Its tart, citrus flavor makes it an excellent flavoring in candies, butterscotch, cookies, and ice cream.
14 best lemon extract substitutes
Nowadays, if you want to avoid using lemon extract while baking, some substitutes will work just as well.
For example, suppose a recipe calls for 1 teaspoon of lemon extract. In that case, you can use 1/2 teaspoon of lime juice and 1/4 teaspoon of almond extract instead.
Whatever alternative you choose, make sure it will complement the other flavors in the recipe.
1. GRATED LEMON PEEL
The world needs saving, and we can do it with a little bit of lemon extract. But what if there would be a more sustainable way to incorporate that citrusy flavor into our food? Fortunately, there is the lemon peel.
Most recipes call for lemon extract, which is made from the essential oil of the lemon. This oil is extracted by distilling the zest of the fruit.
However, this method uses a lot of energy and produces a lot of waste. A much more sustainable option is to grate the peel of the lemon and use it in your recipe.
Lemon peel substitutes the more artificial flavor of lemon extract. Taking full advantage of your lemon peel, dry it in the sun or in a low oven before storing it.
This recipe is simple to make, and you probably have all of the ingredients in your kitchen already!
2. LEMON JUICE
If you’re searching for a substitute for lemon extract, you can use lemon juice. Lemon juice is a more acidic ingredient than lemon extract, providing a slightly different flavor.
You can also replace lime or orange juice as an alternative to lemon extract.
Remember to adjust the amount of sugar in the recipe, as these juices are less sweet than lemon extract.
Also, be sure to add any other flavoring ingredients to your recipe before adding the lemon juice, as the flavor of the lemon juice may overpower them.
In general, it is best to start with a small amount of lemon juice and then add more if needed. This will help you avoid making your recipe too sour.
With some experimentation, you should be able to create a delicious lemon-flavored recipe using lemon juice as a lemon extract substitute. Enjoy!
3. ORANGE EXTRACT
If a recipe calls for lemon extract, you can use the orange extract as a substitute.
However, the flavor of the orange extract is not as potent as lemon extract, so you may need to use it a bit more.
Start by using half of the amount called for in the recipe, then adjust accordingly. Keep in mind that the flavor of orange extract will be slightly different than lemon extract, so your dish may taste a bit different too.
But it’s definitely worth a try if you’re looking for a new flavor twist!
4. LEMON OIL
The recipe calls for one tablespoon of lemon extract. You want to replace it with the oil from 2-3 lemons.
The amount, however, depends on how strong you want the flavor to be and what purpose you’ll be using it for (i.e., baking or making tea).
For example, if I wanted to make my tea stronger, I would use more oil. If you’re using it for baking, you might want to only use the juice of 1 lemon and mix it with 1/4 cup of water.
Adding Lemon Oil To Baked Goods:- If you decide to add lemon oil to your baked goods, be sure to start with a minimal amount and go from there.
If you add too much, the lemon oil might turn your baked goods into a puckery sour thing that is not appetizing at all.
A little bit of lemon oil goes a long way, so use discretion when adding it to your recipes.
Adding Lemon Oil To Cold Foods-Adding lemon oil to cold items like salad dressings, dips, etc., is pretty easy.
If anything, you might want to start out by adding about 1/4 of the amount of oil that is called for in the recipe (i.e., if the recipe calls for 1 teaspoon of lemon oil, start out by adding 1/4 teaspoon).
5. CITRUS JUICE
There are a few different ways to replace citrus juice with lemon extract in a recipe.
One way is to use the same amount of citrus juice as lemon extract, but it’s essential to make sure that the juice is fresh and not from a bottle.
If you’re using bottled juice, make sure to read the label to check the ingredients, as some bottled juices contain additives that can make your recipe taste differently than intended.
Another way to substitute citrus juice for lemon extract is to use half the amount of juice as an extract.
If a recipe needs 1 teaspoon of lemon extract, you will use only ½ teaspoon of citrus juice. This method is a little less precise, but it can be a good option if you don’t have lemon extract on hand or look for a different flavor profile.
Finally, you can also use citrus zest in place of lemon extract. Zest is the outermost layer of the citrus fruit’s skin, and it contains a lot of flavorful essential oils.
To use zest in place of an extract, you’ll need about 1 teaspoon (2 grams) of zest for every 1 teaspoon (5 ml) of extract called for in the recipe.
There are several ways to substitute vinegar for lemon essence in a recipe. One way is to add a teaspoon of vinegar for every tablespoon of lemon extract called for in the recipe.
Another way is to add 1/2 cup of vinegar to the recipe for every cup of lemon extract.
Finally, you can also replace the lemon extract with 1 teaspoon of vinegar plus 1/4 cup of fresh lemon juice.
7. LEMON ZEST
If you want to use lemon zest in a recipe, you can just grate it and add it.
If you need more liquid than what is provided by the lemon zest, you can add lemon juice as well.
However, if you want to replace lemon extract with lemon zest, you will need to use about 3 times as much zest as an extract.
So, for a recipe that calls for 1 teaspoon of lemon extract, you would use 3 teaspoons of lemon zest.
Remember that the flavor will be different with just the zest, so you may need to explore a little to obtain the flavor you desire.
Suppose your recipe calls for sugar. In that case, you will require to add it to the lemon zest as well, as sugar is not typically added to zest.
8. WHITE WINE
There are a few ways to substitute white wine for lemon extract in a recipe. One option is to use white wine vinegar in place of lemon extract.
Another is to add a small amount of white wine to the recipe in addition to the lemon extract. Finally, you could also replace some or all of the water in the recipe with white wine.
9. CREAM OF TARTAR
Creme of tartar is an acidic powder that is often used as a leavening agent in baking. You can apply it as a replacement for lemon extract in recipes, but it will impart a slightly different flavor.
To substitute creme of tartar for lemon extract, use 1/2 teaspoon of creme of tartar for every 1 teaspoon of lemon extract that is called for in the recipe.,
10. LEMON ESSENCE
Lemon extract is a concentrated form of lemon flavor made by extracting the essential oils from lemons. If you don’t have lemon extract on hand, you can use lemon essence instead.
Lemon essence is a more diluted version of lemon flavor made by steeping lemons in water. It will not be as strong as lemon extract, so you may need to use it more.
11. WHITE WINE VINEGAR
Yes, this is fine if you don’t have lemon extract or cannot find any. The vinegar will provide the same sourness as the lemon extract, so you won’t need to adjust any other ingredients in your recipe.
If you’re using white wine vinegar, you will want to replace the amount of lemon extract called for with an equivalent amount.
If the recipe needs one tablespoon of lemon extract, substitute two tablespoons of white wine vinegar instead.
12. WHITE VINEGAR
Some recipes call for lemon extract, but others can be made with white vinegar as a substitute.
In general, white vinegar will have a more sour taste than lemon extract, so it may not be the best choice for all recipes.
However, it can be used in place of lemon extract in most cases. Simply replace the amount of lemon extract called for in the recipe with an equal amount of white vinegar.
If you are unsure how much to use, start using a smaller amount and then add more if needed. White vinegar is also a good choice for baking recipes, as it can help to neutralize the sweetness of some ingredients.
When using white vinegar as a substitute for lemon extract, make sure to use plain white vinegar. Do not substitute flavored or scented kinds of vinegar, as this may alter the recipe’s flavor.
13. CITRIC ACID POWDER
The citric acid powder can be used to substitute lemon extract in recipes. However, the flavor profile may not be exactly the same.
Citric acid is sour and tangy, while the lemon extract is more sweet and fragrant. Suppose you’re searching for a substitute that will provide a similar level of tartness. In that case, you can try using the juice of half a lemon instead.
14. LIME JUICE
Lime juice can be substituted for lemon extract in recipes. However, the flavor will be slightly different. Lime juice is tart and acidic, while the lemon extract is more sweet and tangy.
In general, you can use 1/4 teaspoon of lime juice for every 1 teaspoon of lemon extract called for in a recipe.
Note: The strength of lemon extract can vary from brand to brand.
How to Make Lemon Extract
· 1 cup lemon juice (approx. 6-7 lemons)
· 2 cups vodka
1. Combine lemon juice and vodka in a jar or container with a lid. Shake well to combine.
2. Keep in a cool, dark place for 2-4 weeks, shaking daily.
3. Strain mixture through a mesh strainer into another container. Discard pulp.
4. Pour extract into bottles and store in a cool, dark place.
Lemon extract is a fabulous way to add flavor to baked goods, cocktails, and other recipes. It’s also a terrific way to use up any remaining lemons. This recipe is simple and only requires three ingredients.
Combine lemon juice and vodka in a jar or container with a lid to make the lemon extract. Shake well to combine.
Shake daily and store in a cool, dark area for 2-4 weeks. Strain mixture through a mesh strainer into another container.
Discard pulp. Pour extract into bottles and store in a cool, dark place.
That’s it! Your lemon extract is ready to use. Enjoy!
Wrap Up On- substitution for Lemon extract
In this post, we discussed the benefits of lemon extract and how to substitute it in recipes. Lemon extract is a delicious way to add flavor to your dish, and it also has some health advantages.
If you don’t have lemon extract on hand, there are a few substitutes that you can use. These substitutes include lime juice, vinegar, and citrus zest.
Each of these substitutes has its own unique taste, and they all work well in recipes. So, if you don’t have lemon extract, don’t worry- there are plenty of substitutes you can use.
Thank you for reading! We hope this report has given you a better understanding of the benefits of lemon extract and how to use it in recipes.
Q1. What’s the difference between lemon juice and lemon extract?
The main difference between lemon juice and the lemon extract is that lemon extract is a concentrated form of lemon juice.
The lemon extract contains more lemon oil than lemon juice, which has a more intense flavor. It’s also thicker than lemon juice and less acidic.
Lemon extract is used in baking to add flavor to cakes, cookies, and other desserts. It can also be used to make frostings and glazes.
Lemon extract is also used in savory dishes, such as chicken or fish recipes.
If you don’t have lemon extract on hand, you can use fresh lemon juice instead. Remember that the flavor of fresh lemon juice will be less intense than that of lemon extract.
You may need to use more to achieve the same lemon flavor.
Lemon juice is made from squeezing the juice out of lemons and bottling or canning it.
Lemon extract is more concentrated than regular lemon juice and contains lemon oil and alcohol.
The last difference between these two flavoring agents is that they’re shelf-stable to different degrees: lemon extract lasts for years at room temperature, while bottled or canned lemon juice lasts up to a year when stored in a cool, dry place (preferably refrigerated).
If you store them together, keep the lemon extract tightly closed and covered, so it doesn’t pick up any off-flavors from the fresh juice.
Q2. What can I substitute for 1 teaspoon of the lemon extract?
– 4 to 5 Tablespoons of lemon juice for 1 teaspoon of lemon extract. Generally, one can substitute lemon juice for extracts, but more must be used as the extra flavor is stronger.
– 1/2 teaspoon vanilla plus 2 teaspoons grated lemon rind, OR substitute almond flavoring will work too.