01
Lemon Juice From Concentrate
10.01 tbsp : 1 tbsp
Bottled concentrate works 1:1; slightly less bright, fine for marinades, baking, and cocktails
10.0
lemon juice substitutes
10 substitutes · avg score 7.0 · Lemon juice is a bright yellow, intensely tart citrus juice pressed from fresh lemons. Used as an acid to brighten flavors, prevent browning in cut fruit, balance rich dishes, bake with baking soda, and as a staple in dressings, marinades, and cocktails.
quick swaps (averaged across uses)
02
Lime Juice
10.01 tbsp : 1 tbsp
Slightly more bitter; use 1:1 in dressings, marinades, and cocktails, very close match
10.0
03
Balsamic Vinegar
10.01 tbsp : 1 tbsp
Bright acid; lacks sweetness so add honey
10.0
04
Lemons
7.51 tbsp : 2 tbsp
Juice one lemon for about 3 tbsp; fresh flavor, remove seeds before adding
7.5
05
Red Wine Vinegar
6.71 tbsp : 1 tbsp
Sharp and fruity; use 1:1 in vinaigrettes and pan sauces, lacks citrus brightness
6.7
06
Buttermilk
6.01 cup : 1 cup
Tangy and thin; use 1:1 where acidity matters, adds dairy richness to pancakes and biscuits
6.0