Fresh lemons and their juice are often used in cooking – for making sweets, creating sauces for salads, in the preparation of mayonnaise and marinades. Lemon juice gives the products a citrus sour taste. Sometimes we may encounter a situation in which lemons will not be at hand.
What should I do in such cases? You can prepare your own substitute for lemon juice.
What can you use as a Substitute for lemon juice?
You can replace lemon juice with various ingredients that are more often found in the kitchen than fresh lemon, but the main thing is to always observe the proportions when replacing and not abuse other components:
- Citric acid. The most common and inexpensive substitute for lemon juice. To replace it, citric acid is mixed with warm water (how to mix it correctly and in what proportions is described later in this review).
- Juice of other citrus fruits (lime, orange, grapefruit). They are replaced in a ratio of 1:1 (one to one). For example, lime juice is the best substitute for lemon juice, since it can be used as a one-to-one substitute and has a very similar taste and acidity level. When preserving food, it is an ideal substitute for lemon juice, because it has a similar pH level. Other substitutes, such as vinegar, are less acidic and may cause the product to be stored for a shorter period. In desserts in which lemon juice is the key ingredient, lime juice gives a slightly different taste. However, as a result, you will still get a tart and citrus taste.
- Vinegar (table, wine, apple). Replace in a ratio of 1:1 (in other words: 1 tablespoon of lemon juice = 1 tablespoon of vinegar). It is also important to note that if lemon juice is one of the main ingredients in the recipe, then replacing it with vinegar is not recommended (the taste of the finished dish will change).
- Sour berries. Citric acid is a component often used in preservation to shade the taste of sweet berries and fruits or to protect compotes and jams from spoilage. In some recipes for canned and pickled vegetables, there is also a recommendation to use citric acid as a preservative. Usually, recommendations to replace vinegar with citric acid are associated with problems of the gastrointestinal tract. But if citric acid was not at hand, then you can use whole berries instead. Sour berries will give an original flavor to pickled cucumbers, zucchini, peppers, tomatoes.
- Lemon zest. If you have frozen or dried lemon zest on hand, it can serve as a concentrated source of lemon flavor and acidity. It is well suited to desserts and recipes in which lemon is the main flavor. However, to get it right, you may need to add additional liquid to the recipe, especially when baking.
- White wine. White wine is an excellent one-to-one substitute for lemon juice in unsweetened dishes, in which only a small amount is needed to improve the taste or deglaze the pan. Both white wine and lemon juice are commonly used to declare frying pans, and their acidity enhances other flavors in salty dishes.
- Potassium hydro tartrate (tartar). It is a sour powder sold in the baking department of most grocery stores. Although it has many culinary uses, it is usually used to stabilize the foam of egg white or whipped cream. It is also part of the baking powder. Since potassium hydro tartrate is acidic, it can be used as a worthy substitute for lemon juice when baking. Some websites suggest using 1/2 teaspoon of potassium hydro tartrate for every 1 teaspoon of lemon juice, as indicated in the recipe. Keep in mind that you may need to add additional liquid to account for the lack of liquid in the tartar.
Since citric acid is the most popular and more popular option for replacing lemon juice according to recipes, we will consider in more detail below how to properly replace lemon juice with ordinary citric acid diluted in water.
Specific examples of using substitutes
An excellent alternative to lemon juice in the preparation of sweet dishes will be citric acid – a crystalline substance packed in small bags. You can buy such a concentrate at a grocery store. To prepare the juice from the acid, a ratio of 1 to 2 is used, where one part of the dry powder and two parts of warm water are taken.
- In the marinade. Lemon juice, added to fish or meat dishes, allows you to reveal the taste of spices and give softness to the finished product. You can replace it with 6% apple, grape, wine, or table vinegar, in a ratio of 1:1 (if 1 teaspoon of lemon juice is needed in the recipe, then put 1 teaspoon of vinegar). When using table vinegar with a higher concentration, it is recommended to dilute it with water according to the instructions.
- In the salad. The sauce is one of the most important components in the preparation of salads. To get the specific sourness inherent in lemon juice, you can use the same 6% apple cider vinegar with the addition of olive oil.
- In drinks. Drinks prepared with the addition of lemon juice are very useful for health, as they contain a huge amount of ascorbic acid, minerals, and useful substances. In “vitamin cocktails”, you can replace lemon juice with juices containing a large number of vitamins.
Where is lemon juice used?
The benefits of lemon juice are due to the large presence of various vitamins, acids, and minerals in it. This natural drink tones the body increases efficiency and stimulates brain activity. Given this, it is useful to use lemon juice for prolonged mental stress, as it improves memory and increases concentration. Lemon juice also has a positive effect on the activity of the nervous system.
Lemon juice contains a large amount of ascorbic acid, so with its regular use, the immune system is strengthened, which allows the body to resist the negative effects of viruses and infections. This juice is also useful for colds, and it also helps to cope with vitamin deficiency. Lemon juice can remove toxins and toxins from the body, which helps to solve the problems of excess weight.
In addition, lemon juice has an antimicrobial and antiseptic effect. Since lemon juice can normalize blood pressure, it significantly reduces the risk of heart attacks and strokes. It will also help with metabolic disorders, as well as in the presence of kidney and gastrointestinal diseases.
The property of citric acid to soften collagen is widely used in cooking for cooking meat dishes, and a strong fresh smell makes lemon a good addition to fish and seafood. With the help of lemon juice, you can prevent the darkening of apples, avocados, and bananas. Lemons can be added to salads, sauces, sandwiches, rice for a taste accent.
Lemon juice is widely used in the confectionery business, and cocktails, lemonades, ice cream, and other refreshing desserts are prepared on its basis. Some varieties of cheese are made with lemon juice.
You can talk endlessly about the useful properties of this wonderful fruit. It has a bactericidal, tonic, antipyretic, and even refreshing effect. But the biggest merit can be called a rich supply of ascorbic acid-about 40 ml. for every 100 grams of fruit. Only one lemon can satisfy the minimum need of the body for vitamin C, which is why it has been effectively used to treat and prevent scurvy.
In addition, lemon juice contains:
- Vitamins B1, B2, B9, A, P, D, E
- Macronutrients: iodine, copper, manganese, potassium, iron
- Pectin substances, flavonoids, and phytoncides
Lemon juice has a low-calorie content of 27-29 kCal and contains 2-3. 5% sugar.
Regular use of lemons increases immunity, prevents colds, fights beriberi, sore throat, and tonsillitis treats gout and urolithiasis, defeats periodontal disease and salt deposition, atherosclerosis, hypertension, and hypotension, cholelithiasis, and even diabetes mellitus.
Lemon juice is a great vitamin supplement not only for tea or coffee but also for a great variety of other drinks, including water, which is considered the strongest detox. It is especially good to add a small amount of it to other juices during breakfast. With the addition of lemon juice, excellent cocktails are also prepared – both alcoholic and non-alcoholic.
Lemon juice will be an excellent dressing for vegetable salads and an incomparable addition to pasta sauces, okroshka, favorite vegetable soups, as well as a wide variety of meat, poultry, or fish dishes. Lemon juice will give a charming aroma to your favorite desserts and homemade cakes!
- Use in medicine. In folk medicine, lemon juice is used in the treatment of various problems. Healers recommend drinking the drink to people with atherosclerosis, as it can increase the elasticity of blood vessels. In the presence of throat diseases, for example, with angina, it is recommended to gargle with lemon juice, which should be diluted with warm water. Even with this disease, you can lubricate the throat with pure juice. If you combine lemon juice and garlic, you will get a remedy that will help in the treatment of bronchial asthma. If you rinse your mouth with diluted lemon juice, the risk of caries is significantly reduced. Due to the presence of antiseptic properties, the drink will help to cope with viruses during their active spread, that is, in winter. Also, when combining lemon juice and vegetables, an excellent remedy is obtained that will help get rid of kidney stones and bladder stones.
- Use in cosmetology. Lemon juice is used in skin and hair care products for a long time. The drink is an excellent bleaching agent that will help to cope with freckles and age spots. The liquid also helps to narrow the pores and helps to cope with acne. When combining lemon juice and olive oil, it turns out an excellent tool that will help reduce the appearance of wrinkles. Many women have such a problem as roughened skin on the elbows and knees, so lemon juice will help to cope with this. Another liquid can be used to improve the condition of the hair, which will give them radiance. When you rub it into the scalp, you can get rid of dandruff and strengthen the hair. It is recommended to rinse the hair with lemon juice diluted with water after using the shampoo. By the way, lemon juice is also an excellent deodorant that will help to cope with the smell of sweat.
- Use in cooking. Lemon juice is a very popular product that allows you to improve the taste of various dishes and drinks. In small quantities, it is used as a dressing for salads and snacks. Lemon juice is often used for pickling and improving the tastes of fish. Lemon juice is also included in various sauces, including the popular mayonnaise, as well as marinades. The drink is widely distributed in the confectionery sphere, so it is added to cakes, creams, jams, syrups, etc.
Conclusion
Lemon juice is a common ingredient in cooking and baking. It adds a bright, citrus aroma to salty and sweet dishes. At a low pH level, it is one of the most acidic natural ingredients available, providing the structure of jams and jellies and contributing to the proper lifting of baking. However, if you do not have lemon juice on hand or you have a sensitivity to it, other ingredients can replace it. Be careful about what substitutes you use and for what purposes. Citrus fruits, citric acid, vinegar, and sour berries will be an excellent alternative to lemon juice.
Remember that when using a powdered or highly concentrated lemon juice substitute, such as citric acid or lemon extract, you may need to add additional liquid to maintain the correct ratio of wet and dry components.
