Best 3 Lemon Juice Substitutes - Wholehearted Eats (2024)

FAQs

Best 3 Lemon Juice Substitutes - Wholehearted Eats? ›

Lime or orange juice: use equal amounts to replace lemon juice in almost any recipe with no changes needed. Vinegar: use half the amount of vinegar to replace lemon juice and replace the remaining liquid with water if needed. White wine: only for cooking, use an equal amount of dry white wine to replace lemon juice.

Nutritionally speaking, bottled and fresh lemon juice are the same. Both are high in vitamin C (although fresh contains much more), folate, and potassium, and low in calories and fat. But one thing that isn't the same is the taste. Bottled lemon juice just tastes different.

Citric Acid can be substituted – it will adjust the acidity (lower the pH) of the fruit, which is what you want to do. ¼ teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice.

That being said, like wine vinegar, it tends to work best as a substitute for lemon juice in marinade, dressing, sauces, and savory seafood or chicken dishes. Balsamic is not an ideal lemon juice substitute for baking.

Tips For Making Applesauce

If you don't have any lemon juice, just substitute it with some apple cider vinegar. If the applesauce is too think, add more water to think it out. In this recipe we added lemon zest. You could also try adding orange zest.

Lemon oil is not lemon-infused oil, but rather highly aromatic oil that is pressed from lemon rinds; as such, it is used in recipes to replace lemon zest (and not juice). Lemon oil is much more potent than lemon extract, which is lemon oil diluted in alcohol.

However, if you've ever tasted bottled lemon juice, you'll notice that the flavour is a little off – not bright and lemony like the real stuff. This is because bottled lemon juice usually contains additives and preservatives such as Sodium Metabisulphite (E223) or Potassium Metabisulphite (E224).

For example, lemon juice of any form is still a rich source of vitamin C, studies have shown that the vitamins and minerals of fresh juice are far more potent than in juice from concentrate. Unsurprisingly, the same “rule” applies to a host of other benefits in lemon juice: minerals, protein, and even electrolytes.

Both concentrated and freshly squeezed lemon juice can add vibrant flavour to recipes and provide health benefits. However, key differences impact just how nutritious and flavourful your juice will be.

What is a substitute for lemon juice in chicken salad? ›

When cooking savory dishes, lime juice and orange juice make a good substitute for lemon juice. Replace the lemon juice with lime juice in equal amounts (e.g. 1 teaspoon for 1 teaspoon). Or, you could substitute the lemon juice with half as much white wine or white vinegar.

There was no difference between the juice of lemons and limes for citric acid content (P =0.35). Lemon and lime juice from concentrate were similar for citric acid content (34–39 g/L).

Orange, grapefruit, or even pineapple juice are great substitutes in a marinade or vinaigrette recipe that calls for lemon.

Apple cider vinegar, white wine vinegar, and rice vinegar can all be substituted at a ½:1 ratio. If your recipe calls for 2 tablespoons of lemon juice, then, sub 1 tablespoon vinegar and replace the rest with water if needed. Usually you won't need to add any extra liquid but it depends on the recipe.

Apple cider vinegar makes a great substitute for lemon juice, plus it has potential health benefits, like blood sugar and cholesterol control.

Slightly milder vinegars, such as balsamic and red wine vinegar, have about six percent, and a relatively mild rice wine vinegar is around four and a half percent (none of which you would use for ricotta). In terms of PH, vinegar is slightly more acidic than lemon juice.

Exploring the difference between lemon juice and vinegar reveals that while both can affect glucose levels, vinegar, with its acetic acid, is more potent than lemon juice's citric acid. If vinegar doesn't appeal to you, lemon juice is a viable alternative, though it's less powerful.

Substitutes for lemon extract are sought not just out of necessity but also for variety, dietary restrictions, or even personal taste preferences. Options such as lemon zest, lime juice, and orange extract can provide similar citrus notes, each bringing their unique characteristics to a dish.

To store: Keep in a cool dark place and once opened store in the fridge for up to 6 months. To use: Shake well before use, and use the same amount of bottled lemon juice in a recipe as you would fresh juice. If a recipe specifies the juice of 1 lemon, replace it with 2 tablespoons of bottled lemon juice.