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How to replace lemon juice; how to replace lemon juice with citric acid
Lemon juice is used in cooking to spice up various dishes. But fresh fruit is not always available. Is it possible to replace lemon juice and what? You will find the answers in this article.
How to replace lemon juice in baked goods? Vinegar or citric acid will help out
What recipes are lemon juice used in?
Lemon juice contains many valuable elements, the most important of which is ascorbic acid. It improves memory and attention, prevents inflammation and tones the body. Moreover, the product is low in calories.
As an addition to dishes, juice is used:
– in salad dressing;
– for pickling;
– as a component of exquisite sauces;
– for the production of soft drinks;
– for baked goods and creams.
Ready-made fish and meat dishes are sprinkled with lemon juice to add piquancy and reveal the aroma of the main spices.
But most often lemon juice and zest are used in baked goods. They are added to dough or cream. If you prepare a cream with eggs and butter, it will delight lovers of sweets not only with a pleasant taste, but also with an unusual consistency. It does not contain much moisture, so it will not spread over the cake or cake and retain its volume.
You can substitute juice for milk or water when making a fondant. In large quantities, the juice is used in the manufacture of desserts with ricotta cheese.
How to replace lemon juice?
Most often, in the absence of fresh lemons, concentrated lemon juice is used – it is sold in most supermarkets. You can get the required ingredient from lime, grapefruit, rhubarb, sour apples. You can extinguish the soda with cranberry or sea buckthorn juice.
How to replace lemon juice in baked goods? To do this, use table vinegar at a concentration of 6%, apple and wine vinegar. This composition can be left alone or a little olive oil can be added to it if dressing is made for salads and sauces. If you take the usual 9% vinegar, it must be diluted with water in equal proportions.
Syrup or citric acid is used as a substitute for natural juice.
How to replace lemon juice with citric acid? To do this, you need to dilute a pinch of acid in 50 ml of warm water and cool. If a brighter acidity is required, then add half a small spoonful of apple cider vinegar to this composition.
The assortment of dishes where lemon juice is used is quite large, and for each you can choose an adequate analogue. It should be borne in mind that some people are allergic to this or that type of citrus. Then it is better not to use them, but add dilute citric acid.
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