Lemon Extract

Lemon extract is commonly used as a flavoring agent in baked goods, candies, frosting, marinades, and various beverages. Its high concentration makes it a favorite among bakers who seek a robust lemon flavor that withstands the high temperatures of cooking and baking without losing its potency.

Lemon extract is used in such small amounts that its calorie contribution to a recipe is negligible.

It contains no protein.

Lemon extract contains no fats.

It has a very low carbohydrate content.

While lemons are a source of Vitamin C, the extract contains none due to its processing.

There are no significant minerals present in lemon extract.

Although the extract is used too sparingly to contribute substantial health benefits, the lemon oil within it can have some antimicrobial effects.

The primary risk associated with lemon extract is its high alcohol content, which can make it unsuitable for individuals avoiding alcohol. Additionally, those with citrus allergies should avoid it.

Lemon extract is used in recipes for lemon pound cake, lemon cookies, lemon meringue pie, and other desserts that require a strong lemon flavor. It can also be found in savory dishes that benefit from a hint of lemon without additional liquid.

Its use does not require any specific cooking methods but is often added during the mixing process in baking or the final stages of cooking for savory dishes.

Lemon extract pairs well with fruits like berries and melon, herbs like mint and thyme, and proteins such as chicken and fish.

Lemon extract is a versatile and convenient ingredient, packed with powerful lemon flavor. Its ease of use and long shelf life make it a favorite for adding a citrusy punch to a wide array of dishes. From sweet desserts to tangy marinades, a small amount of lemon extract can considerably elevate the taste of your recipes.