I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of lemon juice. If I can use it, how much ...
If I have fresh limes on hand but not fresh lemons, can I use the limes to make hollandaise and mayonnaise? Assuming it works, what effect will the lime juice have on flavor and texture?
In the past I cooked myself into a corner when I realized mid-recipe that I didn't have any lemons or lemon juice available. Nor did I have any limes. I can't remember the exact recipe, but I ...