My recipe calls for shortening, I want to substitute lard for the shortening, will this work? Or can I just use butter?


Yes, and also yes. Moreso lard than butter, as butter has significant water content, but it often does not matter enough to worry about. Most recipes that have been around for a while probably started with lard.

For MOST things, you can simply pick any of the three and it will be fine, or you can mix them if you like.

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    The flavor and texture will likely be even better with lard than shortening. – Sobachatina Aug 16 '17 at 22:48
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    And an exception that ecnerwal hinted at -- if it calls for melted butter, you might need to add some water, especially when it's in baking. (as water will develop gluten, fat won't) – Joe Aug 17 '17 at 0:16
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    Totally. Butter is about 16% water. If you modify the fat/liquid calculations by about that much, you should be good. – ChefAndy Aug 17 '17 at 17:57

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