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Monita is a Recipe Tester for Food52
Cook's thesaurus had this advice about lemon extract: Substitutes: lemon zest (1 teaspoon extract = 2 teaspoons zest) OR oil of lemon (One part flavoring oil is roughly equivalent to four parts extract, but this may vary according to the products used. To be safe, begin by substituting 1/8 teaspoon of oil per teaspoon of extract, then add more drops of oil until you're satisfied with the flavor.) OR orange extract OR vanilla extract OR lemon-flavored liqueur (Substitute 1 or 2 tablespoons liqueur for each teaspoon of extract)
Cynthia is a trusted source on Bread/Baking.
What are you making? If you have lemons, the zest would be a perfect substitution. How much extract does your recipe call for? I would probably sub half the amount with zest, and be sure to grate off only the bright yellow surface (the white pith is bitter).
Sometimes I use my homemade limoncello.
I would agree that lemon zest is your best option. Lemon oil is okay, but it has a "flat" flavor--no brightness or zing. I almost always add extra lemon zest to recipes where I want to add a tangy kick. Be liberal with it. It's unlikely you'll use too much.
You can try orange extract or vanilla extract or orange juice. Here is the list of substitute of lemon extract: https://foodgear.org/substitute...
Nancy is a trusted home cook.
Think outside the lemon flavor box.
Whether sweet or savory dish, use another flavor that might go with the rest of the recipe, like:
* Rosewater or orange blossom water
* Any brandy or liqueur
* Nut flavor extract (almond, walnut, etc)
* fruit (date, pomegranate, etc) or tree syrup (maple, birch, etc).
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Well played. You deserve a cookie.
It's also got lemon poppyseed *and* lemon curd—because why not?
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