Without lemons, lemonade would just be ade and a lemon meringue pie would not have its signature tart filling. When cooking, you can use lemon juice to substitute for fresh lemons in recipes. Bottled lemon juice is not as flavorful or fresh-tasting as newly squeezed juice, but it will do in a pinch. The juice will even replace the grated yellow portion of the peel, called the zest.
Things You'll Need
- Dried lemon peel
- Bottled lemon juice
Choose recipes calling for juiced, fresh lemons instead of those requiring lemons to be sliced or left whole. Each whole lemon will yield 2 tbsp. of juice and 2 tsp. of zest.
Replace the fresh juice from each whole lemon with 2 tbsp. of bottled lemon juice in your recipe.
Substitute the zest of one fresh lemon (2 tsp. zest) with 1 tsp. of bottled lemon juice. Alternatively, replace 2 tsp. of lemon zest with 1 tsp. of dried lemon peel instead of juice, if desired.