How to Replace Lemon Juice in a Recipe
Never stop preparing a dish because you lack lemon juice. Ready replacements for this tangy additive can be found in your kitchen. Lemon adds a brightness to dishes, but the high amount of vitamin C and acidity of lemon juice also help to keep cut fruits from browning. You will not have the same lemony flavor using these replacements, but the acid will keep the chemical balance of your dish intact, preserving the integrity of the recipe. Does this Spark an idea?
Things You'll Need
- ½ part malt vinegar per 1 part lemon juice
- ¾ part lime juice per 1 part lemon juice
- 1 vitamin C tablet
- Water equal to lemon juice amount
Instructions
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Look at your recipe for the use of lemon juice to determine the best replacement option.
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2
Replace each part of lemon juice with either ¾ parts of lime juice or ½ part malt vinegar when the lemon juice adds flavor and acid to a recipe. For example, a recipe requiring 1 tsp. of lemon juice would use either ½ tsp. malt vinegar or ¾ tsp. lime juice.
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Dissolve one vitamin C tablet in water, using the same amount of water as required lemon juice. Opt for this replacement when the lemon juice is used to prevent cut apples, bananas or potatoes from turning brown. Toss the cut fruits or vegetables in this lemon juice substitute, and drain before using.
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Mix in your chosen lemon juice replacement to the recipe when it calls for the addition of lemon juice.
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References
Resources
- Photo Credit impressing lemon's juice image by Maria Brzostowska from Fotolia.com
