Lemon Juice Substitute for Tabouli:
Tabouli is a type of salad made from spinach leaves, tomatoes, cucumber and other vegetables. In this recipe, the ingredients are replaced with lemon juice instead of tabouleh (sesame seeds). You can use it as a dressing or even as a dip. There are many recipes using different types of herbs and spices such as mint, cumin seed, garlic powder etc.
The Recipe:
Ingredients:
1 cup of fresh lemon juice (about 1/2 a large lemons)
3 tablespoons of olive oil (or any kind of oil)
Directions:
Put all the ingredients into a blender and blend until smooth. Serve immediately or store in an airtight container for up to one week.
Note: If you don’t have time to make this recipe, then you can always replace it with plain yogurt instead of lemon juice.
Lemon Juice Substitute for Pesto:
Pesto is one of the popular Italian sauce which is made from combining fresh basil, pine nuts, grated hard cheeses and garlic. It is usually served with pasta. If you want to try a different flavor in your pesto then try using lemon juice instead of lemon. You will be amazed by the flavor as it is quite delicious. This substitute is especially good for people who cannot consume dairy products.
The Recipe:
Ingredients:
1 cup of fresh lemon juice (2 large lemons)
1 cup of basil leaves, packed (about 1 large bunch of basil leaves)
3 tablespoons of extra virgin olive oil (or any kind of oil)
2 garlic cloves, crushed
1/4 teaspoon of sea salt (or regular salt)
Black pepper (as per taste)
Directions:
Combine all the ingredients in a food processor or a blender.
Blend until smooth.
Serve immediately or store in an airtight container in the fridge for up to 1 week.
Note: You can use garlic powder instead of fresh garlic cloves.
Lemon Juice Substitute for Dried Lemons:
You can replace dried lemons with fresh lemons to preserve the taste without using any kind of chemicals. Dried lemons are widely used in middle-eastern cuisines such as Bangladeshi and Pakistani food. These dried lemons taste a bit different from the fresh ones but the difference is not that much when you add some lemon juice in it.
The Recipe:
Ingredients:
2 lemons (organic or regular)
Water (as required)
Directions:
Wash the lemons thoroughly and then wipe them dry.
Cut off both the ends of the lemons.
Make 6-7 vertical cuts and 5-6 horizontal cuts crosswise. You will have a total of 16-17 lemon slices.
Put the slices in a glass container and cover with water.
Keep this container in a cool place for 2-3 days. Stir it 2-3 times daily.
After 3 days, pour away the liquid and put the slices in a dry airtight container.
Seal the container and keep it in a dry and cool place.
This substitute will last for more than 6 months.
You can always shorten the 3 day process by soaking the sliced lemons directly in water instead of putting them in a container and then pouring away the liquid after 3 days.
Lemon Juice Substitute for Baking:
Baking is an art of preparing sweet or savory dishes which are usually baked. You can replace the lemon juice with its extract in your favorite recipes to add a new flavor. You can also add a few drops of yellow food coloring to your extract to make it look like the original one.
The Recipe:
Ingredients:
1 teaspoon of lemon extract (without any alcohol)
4 tablespoons of fresh lemon juice (or frozen)
Directions:
Add the extract in the lemon juice. Stir it well and then pour it with your favorite recipe.
You can store this mixture in a bottle and keep it in the fridge for up to two weeks.
Lemon Juice Substitute for Iced Tea:
Iced tea is a popular summer drink which is prepared by pouring hot tea over ice. If you are trying to avoid the use of regular tea bags, then simply brew your own tea with fresh lemon and you will get a great substitute. It is also good to prepare this drink as per your taste. You can add lemon slices and a few mint leaves in your glass to enhance its flavor.
The Recipe:
Ingredients:
1 cup of hot water
2 tea bags of your favorite brand (or 2 teaspoons of loose leaf tea)
1/2 cup fresh lemon juice (or frozen)
1 cup of sugar or to taste
Directions:
First of all, brew a cup of hot black tea in a teapot. Let it cool down and stir in the fresh lemon juice and sugar.
Pour the mixture into two large glasses and add ice to both the drinks.
Serve immediately.
The Best Recipes Using Fresh Lemons and Their Juice:
Lemons are an important ingredient in many types of recipes such as lemon meringue pie, lemon curd, panna cotta, and lemonade. These are some of the best and simple recipes and using fresh lemons and their juice along with their substitutes will give great results.
Lemon Meringue Pie:
Lemon meringue pie is an American dessert which is prepared by using eggs, cornstarch, butter, and sugar along with lemon juice and rind. This is a very easy recipe and you won’t even require an oven for this. This recipe is suitable for vegetarians as well as non-vegetarians.
The Recipe:
Ingredients:
1 cup of sugar
3 tablespoons of cornstarch
2 tablespoons of cold water
3 egg yolks, lightly beaten
1 cup of hot water
2 tablespoons of butter
1 ½ teaspoons of vanilla extract
½ teaspoon of salt
¼ teaspoon of baking powder
2 teaspoons of grated lemon zest (only the yellow part)
3 tablespoons of fresh lemon juice (about 2 lemons)
For the meringue:
3 egg whites
½ cup of sugar
½ teaspoon of cream of tartar
Directions:
Preheat your oven to 350 degrees.
In a saucepan, mix cornstarch and 2 tablespoons of cold water. Stir it well and then pour the hot water in it. Cook this mixture over low heat while stirring continuously until it becomes thick. Now remove it from the heat and let it cool down a little.
When it is lukewarm, add egg yolks and stir well. Add butter, vanilla, lemon zest, lemon juice, and salt and mix them well. Now transfer this filling into a glass pie plate and refrigerate it for at least 1 hour.
When the filling is chilled, prepare the meringue. Put egg whites in a bowl along with cream of tartar and salt. Beat them using an electric mixer until they become foamy. Slowly add sugar and beat until it becomes thick and glossy. Spread the meringue over the cooled pie and decorate it using a pastry bag.
Bake this pie in your preheated oven at 350 degrees F for about 12-15 minutes or until the top of the meringue becomes light brown in color. Let it cool down to room temperature and then serve.
Lemon Curd Pie:
This is another easy recipe for an American pie which is prepared using a hot water crust pastry shell. This is a non-vegetarian recipe.
The Ingredients:
For the hot water pastry dough:
½ cup of butter
1 ½ cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of white sugar
½ cup of hot water
1 ½ teaspoons of white vinegar
1 egg, lightly beaten with 1 teaspoon of water, for the egg wash
For the filling:
4 eggs
½ cup of white sugar
1 ½ cup of fresh lemon juice or 2 cups of bottled lemon juice
zest of 2 lemons
¼ teaspoon of salt
1 cup of butter, cut into small cubes
For the meringue:
3 egg whites
½ teaspoon of cream of tartar
6 tablespoons of white sugar
1 teaspoon of vanilla extract
Directions:
First off, make the pastry. Sift the flour with salt and sugar in a large bowl. Add the butter in small cubes. Rub the butter into the flour using your fingertips. You can also use a food processor to speed up the process.
Add the hot water and mix it using a table knife until it gathers into a dough. You may need to add more water if necessary.
Form the dough into a disk, wrap it in a plastic wrap and refrigerate it for ½ an hour. After this time, roll it into a 12 inch circle and line your pie tin. Trim the edges and prick the bottom of the pie with a fork several times.
Next, prepare the filling. Whisk together the eggs, sugar, lemon juice, zest and salt in a bowl until well combined. Slowly whisk in the butter and mix until all the butter has amalgamated into the mixture. Strain this mixture into your pie shell.
Bake it in your preheated oven at 350 degrees F for 15 minutes, then reduce the temperature to 325 degrees and continue baking for another 25-30 minutes or until the filling has set.
Let it cool down to room temperature then brush the surface with the egg wash. Cover it with parchment paper and weight it down (you can use uncooked rice or dried beans for this). Refrigerate it overnight.
The next day, prepare the meringue. Put the egg whites in a bowl and add cream of tartar. Beat them using an electric mixer until stiff peaks form. Add the sugar, a tablespoon at a time, while continuing to beat the meringue until it becomes thick and glossy. Add vanilla and mix it well.
Spread the meringue over the entire pie.
Bake this pie in your preheated oven at 400 degrees F for 8-10 minutes or until the meringue becomes light brown in color. Let it cool down to room temperature and then slice and serve.
Baking is an art and no matter how many times you do it, you will still love it. So go ahead and practice your baking skills and enjoy the art of cooking.
Sources & references used in this article:
Danger and usefulness: An alternative framework for understanding rapid evaluation effects in perception? by JC Watkins, PA Wandless – 2006 – Sterling Publishing Company, Inc.
The Clever Gut Diet: How to Revolutionize Your Body from the Inside Out by LG Allen – 1924 – Little, Brown
… Varieties: Together with an Extensive Illustration of the Consumption and Effects of Opium, and Other Stimulants Used in the East, as Substitutes for Wine and … by LH Wurm – Psychonomic Bulletin & Review, 2007 – Springer
