Lemon extract and lemon juice are both common ingredients for cooks and bakers looking for a shortcut. Instead of zesting and squeezing a lemon, you can use either of these ingredients to save time. But how do you know when to use lemon extract versus lemon juice, and can you substitute one for the other?
Ingredients of Lemon Extract and Lemon Juice
The main difference between lemon extract and lemon juice lies in their ingredients. Lemon extract consists of lemon oil, which comes from lemon peel or zest, absorbed into alcohol, usually vodka. Lemon juice, in its best form, is simply the juice from a fresh lemon. However, many store-bought lemon juices contain preservatives like filtered water, lemon juice concentrate, sodium benzoate, sodium bisulfite, and lemon oil.
Because of the differences in ingredients, lemon extract and lemon juice have different tastes. Lemon extract delivers a strong lemon flavor without much bitterness or tartness because the alcohol removes the sharpness. This makes lemon extract great for desserts when you want a lemony flavor but don’t need the acidity. Lemon juice has all the sharpness and tartness you would get from biting into a lemon, so it’s the better choice for recipes that rely on tartness.
Substituting Lemon Extract for Lemon Juice
In most cases, you can substitute lemon extract for lemon juice. Since lemon extract is more concentrated than lemon juice, you need less of it. A general rule of thumb is one teaspoon of lemon extract equals two teaspoons of lemon juice or one teaspoon of lemon zest. When substituting lemon extract for lemon juice, add an equal amount of water to compensate for the liquid volume. For example, if you replace two teaspoons of lemon juice, use one teaspoon of lemon extract and one teaspoon of water.
Keep in mind that there will be slight taste differences between lemon extract and lemon juice, which matters if you want a strong sour flavor in your recipe.
You can also use lemon powder instead of lemon juice, zest, or extract. Lemon powder adds extra flavor to baked recipes without adding more liquid, and the flavor is more intense than fresh lemon zest or juice. To substitute lemon powder for lemon juice, mix one teaspoon of lemon powder into two tablespoons of water and stir until the powder dissolves. To substitute lemon powder for lemon extract, add one teaspoon of powder to water and stir to dissolve.
When to Use Lemon Extract vs. Lemon Juice
When deciding between lemon extract and lemon juice, consider the amount of tartness you want. If you do not need much tartness, either lemon extract or lemon juice works. If you want a lot of tartness, use lemon juice and zest. Lemon extract is the better choice if you are trying to avoid a sour flavor.
Here are some general guidelines:
Use lemon extract for:
- Balanced lemon desserts like lemon cake, mousse, ice cream, and sorbet
- Recipes with dairy to avoid curdling
- Flavoring ice cream or yogurt, as lemon juice is too strong
- When you don’t have lemons or lemon juice on hand
Use lemon juice for:
- Salad dressings
- Tart baked goods like lemon bars
- Tagines
Storing Lemon Extract and Lemon Juice
Lemon extract is shelf-stable and can last for years in your pantry if you cap the bottle after using it. Lemon juice must be refrigerated after opening and will typically go bad within 6–12 months. Freshly squeezed lemon juice or lemon juice without preservatives may only last 3–4 days.
The Verdict
Both lemon extract and lemon juice have their uses, but lemon extract has better quality consistency and is more durable. Lemon extract is also more versatile and can be used in more recipes without the risk of curdling milk or overpowering other flavors. However, when you need extra sharpness, lemon juice or zest will enhance the flavor.