Which swap for which job
| Use | Pick | Why |
|---|---|---|
| Baking | Vinegar | The acid does the work. |
| Dressings and finishing | Real lemon | Flavor matters. |
Do not substitute here
- Curd and lemonade. Vinegar.
Lemon juice substitute
Quick answer
Use half as much vinegar as lemon juice: half a teaspoon of vinegar for 1 teaspoon of lemon juice. Vinegar is sharper and has no lemon aroma, so it fits baking and marinades better than lemonade or dressings. A medium lemon gives 2 to 3 tablespoons of juice.
How much do you need?
Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.
Type a number, like 1 or 1 1/2.
What to use
No option here matches every box you ticked. Untick one to see more.
Vinegar
- Vegan
- Dairy-free
- Gluten-free
- Nut-free
- Egg-free
- ½ tsp 2.5 ml vinegar
- Best for
- Baking soda reactions, marinades, buttermilk swaps.
- What changes
- Sharper. No citrus flavor.
- Skip it when
- Lemon curd, lemonade, fresh dressings.
Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.
Questions
How much juice is in a lemon?
A medium lemon gives 2 to 3 tablespoons juice and 1 to 2 teaspoons zest.
Sources
- University of Nebraska–Lincoln Food, Ingredient Substitutions
- Colorado State University Extension, Ingredient Substitutions (Fact Sheet 9.329)
- K-State Research and Extension, Ingredient Substitutions (L730, 2012)
Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.
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