01
Lemon Juice From Concentrate
10.0best for frosting1 tbsp : 1 tbsp
Bottled concentrate works 1:1; slightly less bright, fine for marinades, baking, and cocktails
10.0
lemon juice substitute
in frosting.
Lemon Juice in frosting adds a sharp citrus tang that cuts through the sweetness. The sub should thin the frosting similarly.
top substitutes
02
Lime Juice
10.0best for frosting1 tbsp : 1 tbsp
Slightly more bitter; use 1:1 in dressings, marinades, and cocktails, very close match
10.0
03
Balsamic Vinegar
10.0best for frosting1 tbsp : 1 tbsp
Bright acid; lacks sweetness so add honey
10.0
show 7 more substitutes
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
07
Cream Of Tartar
5.01/2 tsp : 1 1/2 tsp
Dry acid; use 1/2 tsp per tbsp lemon juice, works in baking and meringues for stabilizing
5.0
08
Lemon Peel
5.01 tbsp : 2 tbsp
Zest adds floral aroma not acidity; use 1 tsp zest plus reduce another acid in recipe
5.0
09
Orange Peel
5.01 tsp : 1 tsp
Orange zest adds floral sweetness; use 1:1 for lemon zest, slightly less tart aroma
5.0
10
Milk
5.01:1
Splash of milk curdles with acid for buttermilk; on its own, much milder and less tangy
5.0