Lemon extract and lemon juice are both popular ingredients for adding a citrusy zing to your culinary creations. Both are convenient options for cooks and bakers who want to avoid the hassle of zesting and squeezing fresh lemons. But with different compositions, flavors, and uses, how do you know when to use lemon extract versus lemon juice, and can you substitute one for the other?
This guide dives deep into the differences between lemon extract and lemon juice, offering tips, tricks, and conversion advice to help you make the best choice for your recipes.
What are Lemon Extract and Lemon Juice?
Lemon Extract: Lemon extract is typically made by steeping lemon peels in alcohol, such as vodka. This process extracts the lemon oil, resulting in a concentrated lemon flavor without the sourness or acidity of lemon juice. Some lemon extracts use sunflower oil instead of alcohol as a base.
Lemon Juice: Lemon juice is simply the juice squeezed from fresh lemons. The best lemon juice has one ingredient: lemon juice. However, many store-bought lemon juices contain preservatives like sodium benzoate and sodium bisulfite.
Key Differences
| Feature | Lemon Extract | Lemon Juice |
|---|---|---|
| Ingredients | Lemon oil and alcohol (or sunflower oil) | Juice from fresh lemons (may contain preservatives) |
| Flavor | Strong lemon flavor, less bitter or tart | Sharp, acidic, and tart |
| Acidity | Low | High |
| Dairy | Does not curdle dairy | Can curdle dairy |
| Concentration | More concentrated | Less concentrated |
Substituting Lemon Extract for Lemon Juice
In many recipes, you can substitute lemon extract for lemon juice, keeping in mind the differences in flavor and concentration.
Conversion Ratio: One teaspoon of lemon extract is equivalent to two teaspoons of lemon juice. When substituting, add an equal amount of water to mimic the moisture content of lemon juice. For example, if replacing two teaspoons of lemon juice, use one teaspoon of lemon extract and one teaspoon of water.
Considerations for Substitution
- Flavor Profile: Lemon extract delivers a strong lemon flavor without the tartness of lemon juice. If your recipe relies on a sour flavor, lemon juice is the better choice.
- Acidity: Lemon juice is acidic, which can affect the chemistry of baked goods. Lemon extract does not have the same level of acidity.
- Moisture: Lemon juice adds more liquid to a recipe than lemon extract. Compensate by adding water when using lemon extract as a substitute.
When to Use Lemon Extract
- Desserts: Lemon extract is ideal for desserts where you want lemon flavor without the zing of acidity. It is suitable for lemon cakes, cookies, and custards.
- Dairy-Based Recipes: Because lemon extract doesn’t curdle dairy, it’s great for flavoring lemon custard, gelato, and other dairy-based desserts.
- Shelf Stability: Lemon extract has a long shelf life and can be stored in your pantry for years.
When to Use Lemon Juice
- Recipes Requiring Tartness: Use lemon juice in recipes where a strong sour flavor is desired, such as lemon bars.
- Preservation: Lemon juice can act as a natural preservative in certain dishes.
- Adding Acidity: Lemon juice is perfect for adding acid to balance flavors in savory and sweet dishes.
Lemon Extract vs. Lemon Juice: Storage
Lemon Extract: Lemon extract is shelf-stable and can last for years in your pantry if properly capped after use.
Lemon Juice: Lemon juice needs refrigeration after opening. It typically lasts 6-12 months, but fresh-squeezed or preservative-free lemon juice may only last 3-4 days.
The Ultimate Verdict
Both lemon extract and lemon juice have their unique advantages. Lemon extract offers consistency, durability, and flexibility, making it a convenient choice for many recipes. Lemon juice provides a distinct tartness and acidity that can elevate specific dishes.