The color will be a fairly strong red as it is a very strong acid in the pH scale.
depending on the amount you add, i think it will be neutral as lemon juice is an acid and baking soda is a base.
all i know is that when making cheesecake when i add the lemon juice to condensed milk and cream cheese it causes the mixture to thicken. Could it be the pectin in the lemon?
The lemon juice's acidic nature will curdle the milk, resulting in a lumpy and separated mixture. The combination of lemon and chocolate flavors might not be very appetizing. It is best to avoid mixing lemon juice with chocolate milk.
lemon juice xxx
milk is basic, and lemon juice is very acidic
if its pure lemon juice with no added sugar then it has no sugar in it. and most lemon juice are like that. its in lemon soft drinks and lemon cordials that add the sugars.
To make lemon cream in a mixing bowl you mix together cream with a little sugar and then whip it at full speed until peaks form then add the lemon juice and rind and fold it into the mixture gently with a desert spoon that you have chilled in the fridge
Umm it gets sweeter..?
You can add the juice toward the end of the recipe. This simply adds a zing taste to the meal.
Ingredients1 cn Gorton's Clams2 ts Prepared horseradish1 3 oz pkg. cream cheese1 ts Lemon juiceMix horseradish, lemon juice with cream cheese. Add 1 tsp. of clam juice from the can, blend into cream cheese mixture. Add drained clams. Add additional clam juice if necessary to reach the desired consistency. Serve with chips.
Add water, sugar or a substitute if you like, and ice.
You can use lemon juice in a recipe by squeezing it over the dish before serving or mixing it into the ingredients to add a tangy flavor.