Lemon juice is a common ingredient in many beverage recipes as well as sweet and savory foods. When you don’t have lemons on hand, you can make use of other ingredients to substitute the role of lemon juice.
In addition to adding a citrus flavor, the perfect touch for vegetables, grilled meat , chicken, fish and seafood, lemon juice has an acidity that helps transform some recipes such as dressings, jams, meringues, helps baked goods rise. It also helps cut grease and has a pleasant aroma that helps eliminate bad odors.
5 substitutes for lemon juice
1. Lime Juice
Lime juice is one of the best substitutes for lemon juice due to its flavor and acidity level with a similar pH. It can be used in a 1:1 ratio. Lime is a little less sour, but it’s still tart and citric. Ideal to be used in desserts, cocktails, meats, vegetables and dressings.
The only thing to consider is that limes offer less juice than lemons.
two. Dry white wine
White wine can work to replace lemon juice in various recipes such as those that include chicken, fish, shellfish, pork and pasta.
Instead of lemon juice, half of the quantity must be used in wine. Wine enhances the flavor in savory dishes and also works to deglaze the pan.
Wine would not be the ideal choice for desserts and dishes that stand out for having lemon juice as one of the ingredients to highlight as the lemon pie or lemon chicken.
3. Citric Acid
Citric acid is found naturally in lemon juice. Powdered citric acid is a great substitute for lemon juice in baking recipes. It can also help some vitamins get destroyed by heat. A very small amount is required. One teaspoon of citric acid is equivalent in acidity to half a cup of lemon juice.
4. White Vinegar
Standard white vinegar can be used in recipes that require just a little lemon juice for cooking or baking. The portion to use is half of what would be used with lemon juice. Considering the degree of bitterness, fragrance and powerful flavor.
5. Cream of Tartar
Cream of tartar or potassium bitartrate is popularly used in meringues, cakes and other pastry recipes. While it doesn’t have the same acidity and citrus flavor notes as lemon, it can react with baking soda in the same way as lemon juice and cause produce to rise properly.
The ratio to use is half a teaspoon of cream of tartar for a teaspoon of lemon juice.
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