Lemon juice adds bright and acidic flavor to recipes but what if you’ve run out? In this helpful guide, we will go through 12 of the best substitutes for lemon juice for every situation.
what is lemon juice?
As you can guess, lemon juice is well, the juice of a lemon. It has a very low pH level, making it one of the most acidic natural ingredients around.
This acidity helps baked goods rise and provides structure to things like jam and jellies. But if you’ve ever mixed baking soda and vinegar, then you know that dealing with acidic ingredients requires some science.
In order to properly substitute lemon juice in a recipe, we need to match the flavor and the pH level of the substitute. Good news, you’ve got a sensory scientist to help you!
how acidic is lemon juice?
Lemon juice is a 2.0-3.0 on the pH scale. Which to put that in perspective, that’s 10,000 – 100,000 times more acidic than water and only one pH level away from battery acid (a 1.0 on the pH scale).
This is good news for making jam and jelly which require an acid to bring the pH level down to between 2.8-3.2 for the pectin to set. In other recipes though, like lemon cake or frosting, the pH level is less important and flavor is more important.
Lemon Juice Substitutes
Depending on where you are substituting the lemon juice, you will need to determine if it’s the pH level, the flavor, or both that matter. To get you started, we’ve compiled 12 of the best substitutes for lemon juice, including how to use them as a substitute and when they aren’t a good substitute.
- Lime Juice
- Orange Juice
- Grapefruit Juice
- Lemon Zest
- Lemon Extract
- Cream of Tartar
- White Vinegar
- Red Wine Vinegar
- Apple Cider Vinegar
- Citric Acid
- White Wine
- Celery Juice
Lime Juice
Why it is a Good Substitute: We think lime juice is the best alternative to lemon juice because it shares a similar tart and citrusy flavor. It’s highly acidic, which can provide the same tangy brightness that lemon juice imparts to recipes.
Lime juice works well in recipes that call for lemon juice in both sweet and savory dishes, dressings, and cocktails. It can even be a preferred choice in some recipes where the slightly different flavor of lime adds a unique twist. In canning lime juice is a particularly good substitute as its Ph is very similar to that of lemon juice.
Why it isn’t an Ideal Substitute: While lime juice is an excellent alternative in most cases, it has a slightly different flavor compared to lemon juice. Lime juice can be more intense and slightly sweeter than lemon juice, which can affect the overall taste of the dish. This can be a limitation in recipes where the distinct lemon flavor is a crucial element like lemon drinks or lemon bars.
How to Substitute: When substituting lime juice for lemon juice you can do a one-to-one swap. However, because lime juice is slightly more intense, you may consider using a little less if you want to maintain a milder citrus flavor. Always taste and adjust as needed to achieve the desired level of tartness and flavor.
Nutritional Differences: Lemon and lime juice are nutritionally very similar. ½ cup of either provides about 50% of your RDA of vitamin C and very few calories.
Orange Juice
Why it is a Good Substitute: Orange juice is a suitable substitute for lemon juice when you want a milder and sweeter citrus flavor. It can work well in recipes that require a touch of acidity and brightness without the intense tartness of lemon juice. In some cases, it can even enhance the overall sweetness of a dish. Orange juice is a particularly good substitute in recipes where the citrusy notes of lemon are not the primary focus.
Why it isn’t an Ideal Substitute: While orange juice can provide a pleasant sweetness and mild acidity, it lacks the strong tartness and unique tang of lemon juice. This means it may not be suitable for recipes where the sharp lemon flavor is a crucial element like say lemon meringue pie or key lime pie. In cases where lemon zest is also required for its aromatic qualities, substituting it with orange juice alone might not be enough. You are probably better served getting a lemon for its juice and zest.
You probably don’t want to use OJ if the recipe calls for a lot of lemon juice as the effect on the taste will definitely be more dramatic than in a recipe that calls for only 1-2 tablespoons. OJ isn’t a great substitute in cocktails either as the flavor change will be noticed unless there is some other overpowering ingredient.
How to Substitute: Generally, you can replace lemon juice with orange juice in a one-to-one ratio, but you may need to adjust the sugar content in recipes to account for the added sweetness of orange juice.
Nutritional Differences: Lemon and orange juice are both good sources of vitamin C, but orange juice contains significantly more sugar. The following table is per 1/2 cup of orange juice.
Orange Juice | Lemon Juice | |
Calories | 56 | 8 |
Sugar (g) | 13 | 1.4 |
Vitamin C (% RDA) | 69 | 50 |
Potassium (% RDA) | 5 | 0 |
Grapefruit Juice
Why it is a Good Substitute: Grapefruit shares some of the citrusy flavors and acidity of lemon juice, and like lemon juice it can provide a refreshing tartness to enhance the flavor of a dish or beverage. It can work well in salad dressings, cocktails, marinades, and even some desserts. The tangy and slightly bitter notes of grapefruit can add a unique twist to your recipes.
Why it isn’t an Ideal Substitute: While grapefruit juice can replace lemon juice in many recipes, it may not be the best choice for all recipes due to its stronger and distinct flavor. Grapefruit is sweeter and slightly more bitter than lemons, which can affect the overall taste and balance of a dish.
Additionally, some people may find grapefruit juice to be too tart for their liking. We certainly wouldn’t use it in a dessert with the word “lemon” in the name, i.e. lemon bars should stay lemony. For recipes where lemon juice’s acidity is crucial, such as in fermenting milk for buttermilk or sour cream substitutes, grapefruit juice’s acidity may not have the same effect.
How to Substitute: You can generally use it in a 1:1 ratio. Keep in mind that you might need to adjust the sweetness or balance of the recipe to account for the differences in flavor.
Nutritional Differences: Grapefruit juice is higher in calories and sugar than lemon juice, but also higher in many nutrients. The following table is per 1/2 cup of grapefruit juice.
One important health caveat here. Many drugs are metabolized by an enzyme in your small intestine called CYP3A4. Grapefruit juice can inhibit the action of this enzyme. For more on this check out the FDA warning on this.
Grapefruit Juice | Lemon Juice | |
Calories | 48 | 8 |
Sugar (g) | 11 | 1.4 |
Vitamin C (% RDA) | 80 | 50 |
Potassium (% RDA) | 8 | 0 |
Lemon Zest
Why it is a Good Substitute: Lemon zest, the outer peel of a lemon, can be an excellent substitute for lemon juice when you want to infuse a dish with the bright and zesty lemon flavor without the added liquid. Lemon zest contains the essential oils responsible for the lemon’s aroma and flavor, making it a great choice for adding a burst of citrusy freshness to recipes. It is particularly useful in baked goods, sauces, and recipes where you may want a lemony aroma without the liquid component.
I keep leftover lemon zest in my freezer. Why waste it? This makes it a quick substitute or addition to cooking regardless of if I have lemons or lemon juice on hand.
Why it isn’t an Ideal Substitute: Lemon zest may not be an ideal substitute when you specifically need the acidity and liquid content of lemon juice, as it lacks the juice’s tang and moisture. For recipes where the liquid is crucial for the texture and balance, like lemonade or a marinade, using lemon zest alone won’t provide the same results. You can, however, always replace the missing liquid with water.
How to Substitute: Use ½ the volume of zest as called for in lemon juice. A medium-sized lemon produces about 1 tablespoon of zest. Keep in mind that zest adds a concentrated lemon flavor, so it may make the dish more aromatic than tangy. Adjust the other ingredients in your recipe accordingly to achieve the desired taste and texture. If a recipe requires both lemon juice and zest, you can use the zest as a flavor enhancer in addition to another suitable liquid substitute, like vinegar or a mild citrus juice.
Nutritional Differences: Like lemon juice, lemon zest is very low in calories but doesn’t have quite the amount of vitamins and micronutrients as the juice. While zest is fiber-rich, the small amounts you will use in a recipe make this negligible.
Lemon Extract
Why it is a Good Substitute: Lemon extract is a concentrated liquid derived from lemon zest and lemon oil. It offers a potent lemon flavor that can be a suitable substitute for lemon juice in some recipes. One of the key advantages of using lemon extract is its intense flavor, which allows you to add the desired lemony taste to your dishes when you don’t have lemon juice. If you want to really amp up the lemon flavor in a dessert, this is a good option. Additionally, lemon extract has a longer shelf life than fresh lemons, making it a convenient option to keep on hand.
Why it isn’t an Ideal Substitute: It is much more concentrated than lemon juice. This means that when substituting lemon extract for lemon juice, you need to use it sparingly. Using too much lemon extract can result in an overpowering, artificial lemon flavor that might not be to your liking. While it has an intense lemon flavor, the extract lacks the tanginess of lemon juice.
How to Substitute: When substituting lemon extract for lemon juice, you’ll typically use much less. A general guideline is to use about 1/2 the amount of lemon juice called for. Make up the liquid difference by adding an equal amount of water. You may want to add lemon extract slowly and taste test it before just pouring it all in.
Lemon extract also lacks the acidity found in lemon juice, which can impact the chemical reactions in certain recipes, like those involving leavening agents. When used as a replacement, you may need to adjust the pH of your recipe by adding a bit of vinegar or cream of tartar to compensate for the acidity loss.
Nutritional Differences: Lemon extract contains nearly negligible calories and nutritional content.
Cream of Tartar
Why it is a Good Substitute: Cream of tartar, also known as potassium bitartrate, is a fine, white powder commonly used in baking and cooking. While it doesn’t provide the same citrusy flavor as lemon juice, cream of tartar can help stabilize egg whites, preventing overbeating, and result in fluffier meringues and soufflés. It can also act as an acidulant in recipes, similar to the way lemon juice provides acidity. This can be especially useful in recipes that require acid to activate baking soda, such as in some cookie and cake recipes.
Why it isn’t an Ideal Substitute: Cream of tartar’s acidic properties are different from the natural acidity of lemon juice, which can impact the flavor of your cooking. While it can provide acidity, it doesn’t offer the lemony flavor, which is a significant drawback when you want that distinct citrus taste. Additionally, we wouldn’t use it as a substitute if a recipe called for a lot of lemon juice. Tartar has a slightly bitter taste if used in excessive amounts. It’s also not a suitable substitute for the liquid component of lemon juice in recipes where the moisture content is essential.
How to Substitute: To substitute cream of tartar for lemon juice in recipes that require acidity, you can use 1/2 teaspoon of cream of tartar for every 1 teaspoon of lemon juice. Keep in mind that this will add acidity but not the lemon flavor. If the lemony taste is crucial to the recipe, you may need to combine cream of tartar with lemon zest or lemon extract to get a closer match. Adjust the quantities based on your taste preferences and the specific requirements of your recipe.
Nutritional Differences: A tablespoon of cream of tartar contains 24 calories making it proportionally much higher in calories than lemon juice, but not high given the limited amounts you will use. It is not nutrient-dense except as a rich source of potassium.
White Vinegar
Why it is a Good Substitute: The acetic acid in white vinegar provides a similar acidity to lemon juice, making it suitable primarily for baking. White vinegar is readily available and affordable, making it a convenient option when you’re out of lemon juice. It can also be a good choice for people who want to add acidity to their dishes without the distinct citrusy flavor of lemons.
Why it Isn’t an Ideal Substitute: If your recipe includes lemon juice only for its acidity, vinegar is just fine. But if the recipe was meant to benefit from the citrusy flavor that lemons bring, then this isn’t a good substitute. Additionally, white vinegar has a more pungent aroma and flavor, which may not be suitable for all dishes. It isn’t a good option for recipes that require a lot of lemon juice like drinks or sauces. Use it as a replacement when only a small amount of lemon juice is called for.
How to Substitute: You can typically substitute vinegar in a 1:1 ratio. Keep in mind that you may want to adjust the amount to taste, as vinegar can be more potent in flavor than lemon juice. It’s essential to be cautious when using white vinegar in recipes that require a delicate balance of flavors to ensure it doesn’t overpower the dish.
Nutritional Differences: Most vinegar is a negligible source of calories and nutrients.
Red Wine Vinegar
Why it is a Good Substitute: Red wine vinegar is another viable substitute for lemon juice because of its tartness and acidity. It can add a pleasant tang to your dishes but has a completely different taste than lemon juice.
Why it Isn’t an Ideal Substitute: Red wine vinegar has a distinctive flavor that sets it apart from lemon juice, which might not be suitable for all recipes. Its wine-derived notes can be overpowering or clash with the existing flavors in certain dishes. Additionally, the deep red or purple color of red wine vinegar may not be ideal for recipes where the bright color of lemon juice is desired.
How to Substitute: To substitute red wine vinegar for lemon juice, you can typically use a 1:1 ratio. However, you may want to start with a slightly smaller amount and adjust to taste, considering the robust flavor of red wine vinegar. Keep in mind that the vinegar’s color may affect the appearance of your dish, so choose it in recipes where the color won’t be a significant concern or when the color can complement the overall presentation.
Nutritional Differences: Most vinegar is a negligible source of calories and nutrients.
Apple Cider Vinegar
Why it is a Good Substitute: Apple cider vinegar is a good substitute for lemon juice because it offers a similar level of acidity and a mild fruity undertone that is closer to the citrusy taste of lemon juice than other vinegar options. Its bright, tart flavor can work well in salad dressings, marinades, and as a cooking ingredient.
Why it isn’t an Ideal Substitute: Its distinct flavor may not always complement all recipes. The fruity undertone might not be suitable for dishes where lemon’s pure citrusy taste is crucial. Moreover, using too much apple cider vinegar may overpower the dish with its characteristic taste, so it’s essential to be cautious with the quantity.
How to Substitute: You can generally use a 1:1 substitution ratio. It’s best to start with a little less and adjust to taste since the flavor can be strong. You may also need to adjust the sweetness or other flavor elements in the recipe to balance the vinegar’s taste.
Nutritional Differences: Most vinegar is a negligible source of calories and nutrients.
Citric Acid
Why it is a Good Substitute: If your recipe needs the acidity of lemon juice without the taste or liquid component, this is a good option. It offers a pure tartness without any additional flavors, making it versatile in applications like canning, preserving, and baking.
Why it isn’t an Ideal Substitute: Citric acid lacks the natural flavor and aroma of lemon juice, so it’s not suitable for dishes where the lemon’s distinct citrus flavor is a key component. It can be quite potent, so it’s essential to use it sparingly to avoid over-acidifying your recipe.
How to Substitute: 1/4 teaspoon of citric acid powder is the equivalent of 2 tablespoons of lemon juice. Start with a small amount and adjust to taste. It’s crucial to dissolve the citric acid in a small amount of liquid or mix it with other dry ingredients before adding it to your recipe. This ensures even distribution and prevents clumping.
White Wine
Why it’s a Good Substitute: It adds a mild acidity and a subtle fruity flavor that compliments some dishes, especially in savory recipes like sauteed dishes, grilling, or sauces. Pinot grigio and sauvignon blancs are often used as lemon juice substitutes.
Why it Isn’t an Ideal Substitute: While white wine can mimic some of the acidity and flavor of lemon juice, it lacks the tartness and zesty freshness that lemons provide.
How to Substitute: You can substitute it on a 1:1 basis. We wouldn’t suggest it for recipes calling for larger amounts of lemon juice. It is certainly not the substitute for drinks or cocktails. White wine, like lemon juice, is also good for deglazing a pan.
Nutritional Differences: White wine is significantly higher in calories than lemon juice, but since you shouldn’t use it as a substitute in recipes that require a lot of lemon juice, it isn’t a big issue. Two tablespoons of wine has about 25 calories and little in the way of vitamins or minerals.
Celery Juice
Why it’s a Good Substitute: It offers a mild, earthy, and slightly salty taste, which can work well in recipes that benefit from a more herbaceous and less acidic element.
Why it Isn’t an Ideal Substitute: One of the primary drawbacks of using celery juice as a substitute for lemon juice is its lack of acidity. If a recipe included lemon juice for its acidity, then this isn’t the substitute you should use.
How to Substitute: Try using celery juice in a 1:1 substitution.
Nutritional Differences: We will let you read the figures for yourself, but like other substitutes, you won’t likely use ½ cup of celery juice in a recipe making the substitution nutritionally insignificant. The following table is per 1/2 cup of celery juice.
Celery Juice | Lemon Juice | |
Calories | 21 | 8 |
Sugar (g) | 3 | 1.4 |
Vitamin C (% RDA) | 8 | 50 |
Potassium (% RDA) | 7 | 0 |
So to wrap this up, what is the all-around best substitute for lemon juice? We give the nod to lime juice. It is similar in taste and acidity level and works in both sweet and savory recipes as well as all manner of beverages and cocktails.
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