A lemon produces between 1/4 and 1/3 cup fresh-squeezed juice. That equals about 4 to 5 tablespoons per lemon. To get the maximum amount of liquid from the fruit, microwave the lemon for 10 seconds before cutting and squeezing.

Lemon zest, the small scrapings from the outer yellow layer of the lemon, is sometimes included as a recipe ingredient. Although lemon zest has a flavor quite different from lemon juice (more flowery, less sour), juice can act as an acceptable substitute in many cases.

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).

8 Clever Substitutes for Lemon Juice

1. Lime juice. Lime juice is the best substitute for lemon juice, as it can be used as a one-to-one replacement and has a very similar taste and acidity level ( 5 ).
2. Orange juice.
3. Vinegar.
4. Citric acid.
5. Lemon zest.
6. White wine.
7. Lemon extract.
8. Cream of tartar.

Substitute white vinegar for lemon juice at 1/2:1 ratio. 1/2 part white vinegar for every 1 part lemon juice. Substitute lemon extract for lemon juice at a 1/2:1 ratio and replace the rest with water.

Apparently you can substitute the lemon juice with lime juice, orange juice or vinegar. The acid in these ingredients acts as a preservative and helps stop the sugar from turning into hard candy.

Vinegar is probably the most common substitute for lemon juice when it comes to baking. This works well when you only need a small amount of lemon juice in your recipe. This has the acid that you need to keep your cheesecake together, and you can use it to provide a bit of flavor, too.

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. Even if life does not give you lemons, you can still have lemonade.

It’s the one-on-one replacement of lemon juice since it has a similar acidity level and flavor. However, when added to cheesecake, the flavor will be a bit different and will be tarty. 2) Orange Juice. If you don’t even have lime juice, you can opt for orange juice because it’s the citrus fruit, after all.

You need 2 medium lemons or 1.5 large lemons to get 1/4 cup of juice (2 ounces).

It’s probably best not to change amounts in a lemon juice concentrate conversion. That is, three tablespoons of concentrate equals the juice of one lemon. Be aware that many reconstituted lemon juices contain lemon oil and may hold preservatives in suspension.

An electric juicer can handle lemons peel and all. Put whole, halved or quartered lemons through the juicer, and you will get lemon juice. Bitter lemon juice also isn’t appropriate for most recipes. Keep the bitter-tasting oils present in lemon peels out of the juice by peeling lemons before juicing them.