Best 3 Lemon Juice Substitutes - Wholehearted Eats (2024)

FAQs

Best 3 Lemon Juice Substitutes - Wholehearted Eats? ›

Lime or orange juice: use equal amounts to replace lemon juice in almost any recipe with no changes needed. Vinegar: use half the amount of vinegar to replace lemon juice and replace the remaining liquid with water if needed. White wine: only for cooking, use an equal amount of dry white wine to replace lemon juice.

Here are some highlights: Both are very low in calories and fat. They are both good sources of vitamin C, folate and potassium. Fresh lemon juice contains significantly more vitamin C than bottled lemon juice.

When cooking, three tablespoons of ReaLemon (45 mL) equals the juice of one medium lemon. Always shake the bottle well before using, and refrigerate after opening for best taste.

In place of lemons, white wine can offer a nice acidity in cooked savory dishes — it's particularly nice in sauces for seafood and chicken.

Nutritionally speaking, bottled and fresh lemon juice are the same. Both are high in vitamin C (although fresh contains much more), folate, and potassium, and low in calories and fat. But one thing that isn't the same is the taste. Bottled lemon juice just tastes different.

Lime juice offers the flavor most similar to lemon juice, though it is slightly more bitter. It works well in a 1–1 ratio, but people sensitive to bitter flavors might consider diluting the lime juice.

In blind taste tests, consumers consistently rate the pleasantness, aroma, sweetness, and overall flavour intensity of freshly squeezed lemon juice significantly higher than reconstituted concentrate juice. Tasters report fresh tasting: Bright, vibrant, and lively. Delicate citrus notes and fragrant lemon essence.

ReaLemon and ReaLime are made with the juices of high quality lemons and limes, concentrated to a uniform strength. Then, enough filtered water is added to return this concentrate to the natural strength. Oil from the peel is added and the true taste of lemon comes through!

Studies have found that the flavonoids in lemon help lower your blood pressure as well. Additional research showed this effect enhances the heart-healthy benefits of physical activity. Lemons contain a natural compound called hesperidin that may lower blood sugar levels, decreasing your risk of diabetes.

Does lemon juice need to be refrigerated after opening? ›

This relatively short shelf life of citrus juice means you'll need to use up your lemon juice quickly to avoid waste. What about bottled lemon juice? An unopened bottle of lemon juice can be stored in your pantry at room temperature, but as soon as it is opened it should be stored in the fridge for up to 9 months.

Whole lemons can be stored on the countertop but our experts prefer to store their citrus in the refrigerator because this keeps the lemons fresh for longer.

ReaLemon is an American brand of lemon juice that debuted in 1934, and is manufactured and marketed as of 2016 by Mott's, part of Keurig Dr Pepper. ReaLime is a brand of lime juice that debuted in 1944, is produced in the same manner as ReaLemon, and is also produced and marketed by Mott's.

Vinegar. Apple cider vinegar, white wine vinegar, and rice vinegar can all be substituted at a ½:1 ratio. If your recipe calls for 2 tablespoons of lemon juice, then, sub 1 tablespoon vinegar and replace the rest with water if needed. Usually you won't need to add any extra liquid but it depends on the recipe.

Can I use balsamic vinegar instead of lemon juice? Yes! But white balsamic is the better choice. This milder and less sweet version of balsamic vinegar can serve as an alternative in recipes when you want to introduce a subtle tartness with a touch of sweetness.

One drop of lemon essential oil blended into a couple drops of oil or honey can be mixed into 8 oz of cool or warm water (depending on your preference) in the mornings instead of half a lemon for immune support, detoxification, and many other benefits.

One regular-sized lemon contains about 2-3 tablespoons of juice. Since all lemons aren't exactly the same, we like to stay on the side of caution and assume that one lemon contains 2 tablespoons juice. This means, if a recipe calls for 1 tablespoon of lemon juice, you'll need to use about ½ a lemon.

Citric Acid can be substituted – it will adjust the acidity (lower the pH) of the fruit, which is what you want to do. ¼ teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice. 1 teaspoon powdered Citric Acid is equivalent to ¼ cup lemon juice (4 Tablespoons).