Juice or Extract

• Lemon juice or extract is the best alternative if you want that lemon flavor, but do not have lemon peels on hand. If your recipe calls for lemon peel, substitute equal amounts lemon juice for lemon peel. Lemon juice can be found in your grocery store – often in the baking or produce aisle – already juiced and ready to use. If using extract, stick to pure lemon extracts and substitute a 1/2 teaspoon for every 1 teaspoon required. This is because extracts are concentrated and have a powerful flavor. Imitation, while similar, can offer a bitter, medicine-like taste that might change the flavor profile of your dish.

Lime

• Lime is part of the citrus family; therefore, you can change out the lemon in your recipe with lime. Lime works well in savory and sweet recipes, as well. If you have a whole lime in your pantry, use equal parts lime peel for the lemon peel required. Substitute with lime juice or extract at the same ratio as lemon juice or extract.

Orange

• Orange is another citrus that you can use in place of lemon. The ratios are similar to lime, except for juice. If you are using orange juice, avoid processed juices that have sugar or syrup added. These ingredients can change the integrity of a recipe, in a cake for example, and change the taste, texture and appearance of your final product.

Marmalade

• Marmalades are prepared from citrus fruits – like lemon. The lemon peel and juice are boiled and made into the marmalade using a similar technique as jam, and it has the distinct lemon favor. Use a lemon, orange or other citrus marmalade in place of the peel. When using marmalade, it is best to add by taste, since preparation of the marmalade will influence how much flavor it delivers in your recipe, but a good start would be to substitute a 1/2 teaspoon for every 1 teaspoon required until you reach the desired taste.