Lemon juice is the acidic liquid extracted from the pulp of fresh lemon fruit. It’s commonly used as a flavor enhancer in a variety of cuisines around the world, adding a tangy and citrusy taste to dishes. Lemon juice is a common ingredient in many savory and sweet dishes such as salads, marinades, dressings, cocktails, desserts, and sauces. It’s even used in households for cleaning sticky surfaces and freshening the air.
Lemon fruits originated in Asia but are now grown worldwide for their versatility in culinary and medicinal practices. In the Mediterranean region, lemon juice is often used to marinate meats and fish to tenderize and flavor them. It’s also common to see lemon juice used in Indian dishes such as curries, rice, and chutneys. Furthermore, in North America, lemon juice is a popular ingredient in beverages such as lemonade.
For those who cannot consume lemon juice or have a shortage of it, they can alternatively substitute equal amounts of lime juice, white vinegar, or apple cider vinegar. Alternatively, citric acid powder or tartaric acid can also be utilized in place of lemon juice. However, the flavor profile may vary depending on the substitution chosen, making it a good practice to adjust the ingredient amount depending on the level of tanginess desired.
How To Substitute Lemon Juice
| Substitute | Instructions | Ratio |
|---|---|---|
| Vinegar | Use white or apple cider vinegar as a 1:1 substitute for lemon juice. | 1 tablespoon of vinegar for 1 tablespoon of lemon juice |
| Lime Juice | Use fresh or bottled lime juice as a 1:1 substitute for lemon juice. | 1 tablespoon of lime juice for 1 tablespoon of lemon juice |
| Orange Juice | Use fresh or bottled orange juice as a 1:1 substitute for lemon juice. | 1 tablespoon of orange juice for 1 tablespoon of lemon juice |
| Yogurt | Use plain yogurt as a substitute for lemon juice in recipes that require acidity and creaminess. | 1 tablespoon of yogurt for 1 tablespoon of lemon juice |
| Cream of Tartar | Use cream of tartar as a substitute for lemon juice in recipes that require acidity and leavening. | 1/2 teaspoon of cream of tartar for 1 tablespoon of lemon juice |
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