How can you correct too much lemon in recipe?

Neutralize the acidity with baking soda. Baking soda is a base that can help to neutralize the acid in the lemon juice. Add 1/4 teaspoon of baking soda for every 1/2 cup of lemon juice in the recipe.

Add a dairy product. Dairy products, such as milk, cream, or yogurt, can help to buffer the acidity of the lemon juice. Add 1/2 cup of dairy product for every 1 cup of lemon juice in the recipe.

Stir in a sweetener. Sweeteners, such as sugar, honey, or maple syrup, can help to balance out the tartness of the lemon juice. Add 1/4 cup of sweetener for every 1/2 cup of lemon juice in the recipe.

Cook the dish for a longer period of time. Cooking the dish for a longer period of time can help to evaporate some of the lemon juice and reduce its acidity.

Experiment with different types of lemons. Some varieties of lemons, such as Meyer lemons, are less acidic than others. If you can find Meyer lemons, use them in place of regular lemons.

Here are some additional tips for correcting too much lemon in a recipe:

Don't be afraid to experiment. There is no one-size-fits-all solution for correcting too much lemon in a recipe. Depending on the dish and your personal preferences, you may need to try several different methods before you find the one that works best.

Start by adding small amounts of the correcting ingredient. It's easy to overdo it when correcting too much lemon in a recipe. Start by adding small amounts of the correcting ingredient and taste the dish as you go. Stop adding correcting ingredient when the dish has reached the desired level of acidity.

If you can't save the dish, don't be afraid to toss it out and start over. Sometimes, it's just not possible to save a dish that has too much lemon in it. If that's the case, don't be afraid to toss it out and start over. It's always better to start with a fresh batch than to try to salvage a dish that's not going to turn out well.