Can you substitute lemon zest with lemon extract?

Answer 1

Yes, but remember that lemon extract is a concentrate so is much stronger in taste. You will need to use a bit more lemon juice for a lesser amount of extract.
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Since lemon extract is much stronger, I would use 1/2 again as much of the lemon juice. However, if your recipe calls for water or milk in the mixture, cut that back by a tablespoon or two because you are adding in a little more liquid with the lemon juice than the recipe calls for.
I'd only use real lemon juice or Real Lemon in the green bottle, if you are using it to make a substitute buttermilk, you can use vinegar.

Grated rind is betterLemon extract is so much stronger than juice that it will be almost impossible to get a similar flavor. I would try substituting lemon juice for ALL the liquid - water or milk - but you still may not get the same lemony flavor. A better bet would be to use the grated rind of 1 or 2 lemons. Beware AcidityLemon extract does not contain acid. If the recipe that calls for extract has something in it that would react with acid (ie. baking soda) juice would not be a suitable substitute.
you can take lemon juice concentrate and and boil it down some with a bit of sugar and you get anice substitute for extract.
Correct Answer

Lemon extract is made from lemon oil and alcohol. Lemon oil comes from the lemon zest (the yellow part of the peel). Therefore lemon zest would be the substitute for the lemon extract. Do not use lemon juice, it will make the dish lemony but very tart. More juicewell i perfer lemon juice. But yes you can use lemon extract but if you use;use half of what they call for for lemon juice. And that's b/c lemon extract is very strong..

The person that said to use the lemon zest gave the correct answer.

Answer 2

Lemon Extract has a bitter unreal taste to it and I would use a real lemon and squeeze out the amount you need. If you don't have lemons you are better off to use lemon juice in the bottle. If you can't get out and get either one then you could get away with Lemon Extract, but read directions carefully and don't put too much in as it's more concentrated. I'm not an expert, but you would need alot of lemon juice.

Answer 3

Since lemon extract is much stronger, I would use 1/2 again as much of the lemon juice. However, if your recipe calls for water or milk in the mixture, cut that back by a tablespoon or two because you are adding in a little more liquid with the lemon juice than the recipe calls for. I'd only use real lemon juice or Real Lemon in the green bottle, if you are using it to make a substitute buttermilk, you can use vinegar. Lemon extract is so much stronger than juice that it will be almost impossible to get a similar flavor. I would try substituting lemon juice for ALL the liquid - water or milk - but you still may not get the same lemony flavor. A better bet would be to use the grated rind of 1 or 2 lemons.

Answer 4

Lemon Essential Oil is not edible. Lemon Oil is edible and is sold in cooking stores and specialty grocery stores.

1/8 tsp lemon oil = 1 tsp lemon extract = 1 tsp lemon zest

Happy cooking!

You can get food grade essential oil. One company I know for sure is Young Living. I am not sure what the conversion for juice to oil would be though. trying to figure that out myself.

Answer 5

Probably not because it would upset the liquid content of the recipe (you would need a lot of lemon juice to equal the effect of a teaspoon of lemon extract).

Answer 6

ya i think

You can use only lemon extract in your recipe..the zest just adds another level of flavor and freshness of flavor.

Answer 7

No, extract is a flavoring for food. The oil replaces the moisture that wood looses.