Can you use orange peel instead of lemon when baking?

While orange peels can be used in baking, they cannot directly replace lemons in recipes. Lemons and oranges have distinct flavors and aromatic profiles, and their zest and juice serve different purposes in baking. Here are some key differences:

Flavor: Lemons have a tart and acidic flavor, while oranges are sweeter and less tangy. When using orange peels instead of lemons, the flavor of your baked goods will be different.

Zest: Lemon zest is commonly used in baking to add a citrusy flavor and aroma. Orange zest can be used as well, but it has a slightly different flavor profile.

Juice: Lemon juice is often used in baking to add moisture, acidity, and a tart flavor. Orange juice can also be used, but it is sweeter and has a different acidity level.

If you want to use orange peels instead of lemons, consider the following:

- Adjust the flavor: Since oranges are sweeter, you may need to adjust the amount of sugar in your recipe. You may also want to add a bit of acidity, such as a squeeze of lemon juice or cream of tartar.

- Use less orange peel: Orange zest is more intense in flavor than lemon zest, so you may need to use less of it in your recipe. Start with a small amount and increase gradually as needed.

- Consider the overall flavor profile: Think about how the orange flavor will complement the other flavors in your recipe. For example, orange peels may work well in cakes, muffins, and cookies, but may not be as suitable for savory dishes that call for lemons.

Overall, while you can use orange peels instead of lemons in baking, it's important to be mindful of the differences in flavor and make adjustments as needed to achieve the desired result.