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Questions tagged [lemon-juice]

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Can I use orange juice to pasteurize egg whites?

I'm making a meringue and I just realized I don't have tartar or lemon juice, but I do have oranges? And I read that you can use anything acidic but I dont know. So I would like to know if it's ok to ...
Lilyana's user avatar
1 vote
3 answers
11k views

Why does adding lemon juice before baking cause a thick layer of dense cake to form?

I am trying to adapt a recipe for lemon cake. I want to add actual lemon juice to the batter and omit the lemon zest. The recipe I have goes as follows: 250g butter 250g sugar, half and half ...
HerpDerpington's user avatar
0 votes
2 answers
803 views

Using own squeezed lemon juice

I am using a bought 100% lemon juice (pasteurized). I thought that it will be cheaper to squeeze some lemons and heat at on the stove for pasteurizing. How much time can I use my own pasteurized lemon ...
gbox's user avatar
  • 103
4 votes
2 answers
405 views

Making lemon juice gel for cooking

I often make tilapia fillets in the oven. I put two pieces of fillet on an oiled Corelle plate, put some lemon juice, salt and basil on it, and cook it at 170°C for 15 minutes. This is my routine ...
Ram Rachum's user avatar
0 votes
1 answer
95 views

Pasteurize egg yolks?

I want to make a cake filling consisting of sweetened condensed milk and lemon juice so I thought of adding egg yolks to make it more dense, but the condensed milk and lemon juice doesn't need cooking ...
Catherine's user avatar
0 votes
2 answers
223 views

What alternatives do exists for properly squeezing lemons?

This happened to me often when I go to some restaurants or be on a visit to somebody place. It just happen that I want to add some lemon to my soup or use it as an addition to my meals but they do not ...
Chris Steinbeck Bell's user avatar
4 votes
2 answers
1k views

Canned Stewed Tomatoes without lemon juice

I'm making stewed tomatoes & forgot to put the lemon juice in before sealing the jars. Will they still be ok or should i start over?
Sandy's user avatar
  • 47
4 votes
1 answer
11k views

Used too much lemon juice in Mediterranean salad

I accidentally used a tablespoon too much lemon juice in a Mediterranean salad. The other ingredients are cucumber, tomato, mint, onion, and olive oil, with salt and pepper to taste. Oh my GOSH is it ...
Teri's user avatar
  • 75
8 votes
3 answers
3k views

What are the key differences between lemons and meyer lemons?

"Meyer lemons" are advertised as a cross between a lemon and a mandarin orange. The flavor is basically what you'd expect from that cross. Is it reasonable to use them as direct substitutes? What ...
WBT's user avatar
  • 323
3 votes
1 answer
13k views

Why does lemon juice thicken condensed milk?

Or is it the other way round? For instance when making a cheese cake. Anyways, the more chemical the explanation, the better!
Igavshne's user avatar
  • 179
1 vote
2 answers
9k views

lemon juice curdling white chocolate

I was trying to make white chocolate truffle.....but when I melted my white chocolate and added lemon juice to it, it curdled and there was huge chocolate butter floating on top of my mixture...can ...
allzz's user avatar
  • 11
1 vote
1 answer
478 views

Lemon juice and kale/green leaf lettuce salad produces a very horseradish-y taste and smell

This is the strangest thing I've ever experienced with food. I have a salad, a kale and green leaf lettuce salad, sprinkled with lemon juice. As I'm eating it, when the lemon juice and kale leaves ...
Mike Marks's user avatar
4 votes
5 answers
38k views

Can I use citric acid instead of lemon juice when canning?

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 ...
Chandra's user avatar
  • 141
10 votes
3 answers
54k views

How does lemon juice "cook" meat?

Various meats can be "cooked" using lemon juice. But how does lemon juice actually "cook" the meat?
Simon's user avatar
  • 309
-1 votes
1 answer
2k views

What is the best way to denature proteins in chicken soup using an acidic ingredient?

From my understanding, if you add lemon juice or apple cider vinegar to chicken soup, the acidic ingredients will denature the proteins. If I want the protein in the soup to be denatured using ...
James Wilson's user avatar
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5 votes
6 answers
16k views

Will microwaving lemons make them easier or more efficient to juice?

I've heard many people say that microwaving lemons before juicing them causes them to release more juice. I'm skeptical, although not enough so to ask this on Skeptics. I cannot think of any physical ...
James McLeod's user avatar
  • 2,014
3 votes
5 answers
24k views

Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?

I've have once succesfully made this Gordon Ramsay's Lemon Posset, but on the last two tries attempts I've not managed to thicken it. After it has bubbled and kept bubbling for approx. 3 mins, I pour ...
Ilari Kajaste's user avatar
3 votes
6 answers
180k views

How to balance out sourness of lemon juice, specifically in a mayonnaise?

I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to balance this out, mellowing the 'zing'? It's ...
Max's user avatar
  • 1,068
5 votes
1 answer
2k views

Why is my lemon juice fizzing and smelling like yeast?

I have an open bottle of lemon juice that I've been keeping in the fridge. I just took it out to dress a salad and it fizzed like soda when I opened the bottle and smells like... took me a minute to ...
clueless's user avatar
  • 3,030
37 votes
6 answers
340k views

How much juice is in a lemon?

A lot of recipes call for the "juice of a lemon". I keep a bottle of lemon juice in the fridge as this is easier, cheaper and more convenient than buying lemons all the time but my problem is I never ...
Bluebelle's user avatar
  • 2,549
5 votes
2 answers
10k views

Substituting lime juice for lemon juice in hollandaise/mayonnaise?

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?
David Anderson's user avatar
4 votes
1 answer
298 views

Can hollandaise be made with frozen lemon juice?

In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tray. I'm considering making a hollandaise, ...
hobodave's user avatar
  • 38.5k
7 votes
5 answers
81k views

Can lemon juice concentrate be used after the use-by-date?

My lemon juice concentrate's use by date passed a few months ago. It was kept it in the fridge the whole time. Is it still safe to use it?
Senseful's user avatar
  • 1,081
18 votes
9 answers
171k views

Are there any reasonable substitutions for lemon juice?

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 ...
hobodave's user avatar
  • 38.5k