lemon zest substitute
I have a cookie recipe that calls for 1/4 cup of lemon zest. Can I substitute dried lemon peel, and how much? Or should I use lemon extract, how much? Or would it change the consistency of the cookie?
Best Answer
I would definitely use lemon extract over dried lemon peel. According to eHow, use half as much lemon extract. That seems like a lot, but then 1/4 cup of zest is also a lot, and I don't know your recipe so use your best judgement.
You could also use a bit of each. The downside is that extract is VERY strong, and peel can be a bit gritty once it's dried.
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Quick Answer about "lemon zest substitute"
Replace each teaspoon of lemon zest called for in your recipe with 1/2 teaspoon of lemon extract or two tablespoons of lemon juice. It will give you the closest flavor match possible. If you have dried lemon peel in your pantry, it can also stand in for fresh lemon zest.What is a substitution for 1 tbsp lemon zest?
Dried lemon peel is lemon zest that has been dehydrated, so it's a fantastic lemon zest substitute. That said, the flavor is much more intense, so use two-thirds less dried lemon peel than the zest called for in a recipe. In other words, if you need 1 tablespoon of lemon zest, use 1/3 tablespoon of dried lemon peel.Can u use lemon juice instead of lemon zest?
1. Fresh lemon juice (in some cases). The best lemon zest substitute to bring a zing to a recipe? Fresh lemon juice.How much lemon juice do you substitute for lemon zest?
If your recipe calls for lemon zest and you need a substitute, replace each teaspoon of lemon zest with \xbd teaspoon of lemon extract, or two tablespoons of lemon juice.Can you use lemon juice instead of lemon?
Some recipes call for the juice of one lemon, rather than a standard measure. So bear in mind that the average medium-size lemon contains 2\u20123 tablespoons of juice and measure accordingly (use the same amount of bottled juice as you would if using fresh).How to Zest a Lemon | 5 Quick \u0026 Easy Ways!
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Answer 2
Fresh is best, no question. If you want to substitute, use one third to one half the amount of dried peel for the zest (that depends upon the brand and age of the dried peel). I'd rehydrate the peel with a bit of lemon juice if you can or water. The substitution will affect the texture of the final cookie, and I'm afraid not for the better. Rehydrating the dried peel will help a bit with that.
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