Running low on fresh lemons but still need that bright citrusy flavor for your recipe? Not to worry! You've got options. While nothing quite matches the zesty zing of grated lemon peel, there are plenty of ways to mimic lemon zest in a pinch.
You may already have some suitable stand-ins waiting in your pantry or fridge. And if not, common ingredients like citrus juice, dried lemon powder or peel, extracts and more can fill in.
Dried lemon peel makes an excellent substitute for fresh lemon zest. It provides a bright, citrusy flavor that is quite similar to the zest. To replace 1 teaspoon of lemon zest, use 1-2 teaspoons of dried lemon peel. Adjust according to taste and the intensity of flavor desired.
The peel is made from the outermost layer of the lemon, so it contains many of the aromatic oils and flavors that lemon zest does. Look for it near the spices at well-stocked grocery stores or purchase it online. It has a long shelf life when stored in an airtight container away from light. Just a small amount can impart lots of lemon flavor.
A blend of dried citrus peels can also substitute for lemon zest. Look for a blend that contains orange, lemon and lime peels. Use about 1 teaspoon of citrus blend for every 1 teaspoon lemon zest called for.
The addition of orange and lime peels gives a more complex, rounded citrus flavor compared to plain lemon zest. But the overall effect remains bright and fresh. One thing to consider is to shake the container before measuring for the best flavor distribution.
In a pinch, lemon juice can provide a citrus flavor similar to zest. Use 1/2 to 1 teaspoon lemon juice for every 1 teaspoon of zest. Start with less for a milder lemon essence. Freshly squeezed juice is ideal for maximum flavor. Bottled 100% lemon juice can also work in most recipes.
Lemon juice on its own lacks the vibrancy of lemon oils present in zest. But it can still give a tart, lemony kick. One downside to lemon juice is that it adds liquid along with the flavor. Take this into account for any recipes where a dry ingredient is needed.
Lemon extract can be used to replace lemon zest in certain recipes. It works especially well in baked goods like cakes, cookies, and muffins where you want lemon essence but not bits of zest.
Use about 1/4 to 1/2 teaspoon of lemon extract for every 1 teaspoon of zest called for. Start with less extract and adjust to taste.
Lemon extract has a very concentrated, artificial lemon taste compared to fresh zest so it is best to use a light hand when substituting.
For a sweet lemon flavor, make a simple syrup using lemon juice. Simmer 1 cup water and 1/2 cup sugar until dissolved. Remove from heat and stir in 1/4 cup fresh lemon juice. Cool before using.
Use about 1 teaspoon of lemon syrup in place of 1 teaspoon of lemon zest. The syrup provides tart lemon flavor with sweetness. It works well in drinks, diluted juices, desserts, and drizzled over cakes or fruit.
Pure lemon oil extract offers a very intense lemon flavor. So, if you're looking to substitute lemon oil for lemon zest, it's best to use only a tiny amount. Start with just 1/8 teaspoon lemon oil for 1 teaspoon of zest.
Because the lemon flavor is very pronounced in lemon oil, it is best to use a few drops in recipes like frostings, puddings and yogurts where you want a potent lemon.
Dried lemon powder provides a concentrated lemon flavor similar to zest. Use about 1/2 to 1 teaspoon lemon powder for every 1 teaspoon of fresh zest called for.
Lemon powder is made from pure dried lemon juice and oils. It nicely mimics the tart, citrusy notes in lemon zest. The fine powder blends seamlessly into batters and liquids. It is also quite easy to find in the spice section or with the drink mixes in grocery stores which makes it an accessible and effective alternative to lemon zest.
The juice from limes, oranges and grapefruit can provide acidic brightness similar to lemons. Replace 1 teaspoon lemon zest with around 2 teaspoons of juice from one of these fruits.
Lime juice is the closest to lemon. Orange and grapefruit juice have a different flavor profile but give a nice citrusy tang. Mixing lemon and lime juice works well too. These juices add liquid along with acidity, so account for that in recipes. Some recipes that it works best in include dressings, marinades, drizzles, and other wet dishes.
The fresh leaves from the lemon balm plant have a delicate lemon-mint flavor. It won't perfectly mimic the brightness of lemon zest, but it provides a nice herbal citrus note. The young, bright green leaves usually have the most flavor which makes sense to use in savory dishes and beverages.
Use about 2 teaspoons of very finely chopped lemon balm leaves for every 1 teaspoon lemon zest.
Grow lemon balm yourself or look for fresh bunches at farmers' markets and specialty grocery stores as dried leaves often lose some of their vibrancy.
Powered lemonade mix is yet another effective way to mimic lemon zest flavor. The citric acid and lemon flavoring in commercial lemonade mix provide tart, acidic notes similar to lemon zest. It works best in recipes where you want lemon flavor but not bits of zest, like custards, puddings, icings, and more.
To substitute, start with about 1/4-1/2 teaspoon lemonade mix per 1 teaspoon zest called for. You can adjust the amount as you taste. Lemonade mix is widely accessible in the powdered drink aisle of any grocery store. Make sure to use regular lemonade mix, not the "pink" strawberry flavor!
Dried citrus peel sold in bulk bins or the one you can make at home makes an easy lemon zest substitute. Bulk citrus peel is usually a blend of orange, lemon and lime peels. But if you're making it at home, you can adjust the quantity based on which flavors you want to be pronounced. If you're looking for it at the grocery store, look near nuts and dried fruits.
As an alternative, use about 1 teaspoon of citrus peel for every 1 teaspoon zest.
The peel is sliced into small bits, making it great for baking cookies, cakes, and breads. For finer texture, grind in a mini food processor. Store the rest of the citrus peel in an airtight container.
For a punch of lemon flavor and sweetness similar to zest, use lemon marmalade preserve. Substitute about 1 teaspoon marmalade for 1 teaspoon fresh zest.
The chopped lemon rind in the marmalade provides a tart citrus flavor. Marmalade's high sugar content makes it best for sweeter dishes like glazes, fruit salads, compotes and baked goods. It adds texture as well as bright flavor.
Opt for marmalade with lots of visible lemon rind. Use the back of a spoon to separate any bigger chunks if necessary.
