In a prior Cooking Tip, I wrote about Lemons, different varieties and their uses. If you do not have the fresh fruit available, are there any suitable substitutes? That is the subject of this Cooking Tip.
If your recipe calls for lemon zest, Better Homes & Gardens suggests trying the following although they do caution that you will not get the same flavor as you would with fresh zest.
For 1 teaspoon of freshly grated lemon zest, try one of the following.
- ½ tsp lemon extract
- 2 Tbsp bottled lemon juice
- 1 tsp lime zest or other citrus zest
When it comes to using bottled lemon juice rather than fresh, there aren’t too many side-by-side taste comparisons.
Cook’s Illustrated tried making both lemon curd and lemonade with packaged products. Although none were ideal, they found that ReaLemon lemon juice from concentrate and True Lemon crystallized lemon juice both were acceptable.
A news organization did a taste test among five of their staff where they used fresh lemon juice or one of the substitutes in seltzer water. Only two of the five correctly identified the cup with fresh squeezed juice. However, the fresh juice was preferred for flavor overall.
The other consideration is the ingredient list. For fresh lemons, there is only one ingredient – fresh lemon juice. I looked at the ingredient list for different brands of lemon juice products at my local market. This is what I found and it should help guide you if wish to buy one of these products.
Kroger —lemon juice concentrate (water, lemon juice concentrate), sodium metabisulfite (preservative), lemon oil, sodium benzoate (preservative)
Italia —lemon juice, lemon oil, potassium metabisulfite as a preservative
Santa Cruz — organic lemon juice
Lakewood — organic lemon juice
Minute Maid frozen lemon juice – 100% lemon juice from concentrate
Tantillo — lemon juice (99.94%), essential lemon oil (0.12%), potassium metabisulfite (0.06%) (as a preservative)
ReaLemon —lemon juice from concentrated (water, concentrated lemon juice) and less than 2% of sodium benzoate, sodium metabisulfite and sodium sulfite (preservatives), lemon oil
I try to always have fresh lemons available. If kept wrapped in plastic in the produce drawer in the refrigerator, they will last quite a while. Alternatively, zest and juice the lemon and store them separately in the freezer. I am not a fan of the packaged products for dishes in which lemon is a predominant flavor although they can work in a pinch when you only need a small amount.
What about you? Have you ever done a taste test? Which do you prefer?