01
Apple Cider Vinegar
10.0best for frosting1 tbsp : 2 tbsp
Fresh citrus acidity, use more as it's milder
10.0
lemons substitute
in frosting.
Lemons in frosting add sharp citrus tang from the juice and aromatic oils from the zest. The sub should brighten and flavor similarly.
top substitutes
02
Red Wine Vinegar
10.0best for frosting1 tbsp : 1 tbsp
Fresh citrus acidity, good in dressings
10.0
03
Limes
10.0best for frosting1:1
Closest citrus swap, slightly less tart
10.0
show 7 more substitutes
04
Grapefruit
10.01 1/2:1
Less acidic, use 1.5x juice; adds bitterness
10.0
05
Tangerines
10.01 whole : 1 whole
Sweeter and less acidic; use zest and juice when you want bright citrus without sourness
10.0
06
Kumquats
10.03 whole : 1 whole
Use 3 whole kumquats per lemon; tart rind and sweet flesh work in marmalades and glazes
10.0
07
Tamarinds
10.01 tbsp : 1 tbsp
Sour-sweet and fruity; use pulp in dressings and curries where lemon provides acid
10.0
08
Oranges
8.01:1
More tart, add a pinch of sugar to balance
8.0
09
Lemon Juice
7.52 tbsp : 1 tbsp
Juice one lemon for about 3 tbsp fresh juice; brighter than bottled, remove seeds
7.5
10
Lime Juice
7.51 tbsp : 1 tbsp
Equal swap for cooking and marinades; slightly sharper with more bitterness
7.5