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    Lemon History

    Lemon is said to have come from India. From there it entered into Europe. It is believed that the origin of the word “lemon” maybe Middle Eastern. The juice of lemon is about 5% to 6% citric acid which gives it the distinct taste. Apart from its amazing culinary uses, like imparting taste and flavor in the dishes to which it is added, lemon has other interesting uses too. It helps with hair care, skin care, to treat burns, indigestion, as a cleaning agent to just mention a few.

    In baking lemon/lemon juice is used as an egg substitute in certain recipes (see below).

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    Lemon vs. Vinegar

    Freshly squeezed lemon/lime juice works out as a good egg substitute in certain recipes. It is more like a substitute for vinegar when that’s not readily available. The citric acid in the lemon mimics eggs’ ability to make the baked product light and airy. That being said that orange juice wouldn’t help that much because it’s not as “citrus-sy” as lemon juice.

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    Best Suitable Recipes

    Mostly flavorless because it’s only used in recipes with 1 egg, so 2 tablespoons of lemon juice shouldn’t leave much of a residual flavor when combined with rest of the ingredients in the recipe. Best suitable for Cakes, cupcakes, muffins and quick breads.

How to use Lemon/Lime Juice as an egg substitute?

Lemon/Lime Juice If you don’t have vinegar in hand, lemon juice is a very good substitute, yes a substitute for an egg replacement.

Up to 2 tablespoons of lemon juice can be used for 1 egg replacement in a recipe. However, it’s suggested that it’s not suitable in recipes which uses more than 1 egg.

Lemon/Lime Juice Recipes

Here are some baking recipes which use lemon/lime juice as an egg substitute. Also, find cooking recipes using lemon as one of the ingredients.

Potato/Aloo Paratha with a twist.

An interesting twist to the regular potato paratha by including mint.

Moroccan CousCous

(from 13 reviews)
Looking for an interesting vegetarian couscous recipe? This Moroccan couscous recipe is the answer! Flavorful, healthy and easy to make, all in one, this dish is a sure crowd pleaser. No doubts!

Terrific Thai Coconut Curry Soup

(from 6 reviews)
The mellow flavor of coconut milk infused with aromatic curry powder, ginger and garlic and a load of fresh vegetables makes this Thai coconut curry soup a very comforting and filling meal all by itself.

Vegan Lemon Poppy Seed Cake

(from 1 review)
Very mildly sweet, with refreshing citrus flavor from the fresh lemon juice and delicately flavored almond extract, this vegan lemon poppy seed cake is the perfect dessert or snack this Spring!

Vegan Hermit Cookies

(from 4 reviews)
These hermit cookies are soft and chewy, spiced with cinnamon and allspice, loaded with raisins and nuts is sure to please both children and adults alike. This recipe makes about 6 dozen cookies if made a bit small which can become a super hit at next Christmas's cookie swap.

Beet, Carrot and Ginger Soup

Lift your spirits high on a cold rainy day by making this beet, carrot and ginger soup.

Vegan Lentils and Spinach Soup

(from 3 reviews)
This vegan lentils and spinach soup is the easiest soup recipe you will ever make. No chopping loads of vegetables or spending hours in front of the stove and yet you end up making a delicious and healthful one-pot meal.

I Can’t Believe it’s Vegan Beet Chocolate Cake

(from 3 reviews)
I promise that no one will be able to tell that it's a vegan and that too a beet chocolate cake unless you tell them. You may even have to promise them that it's beets that they are eating!

Luscious Lunch Box Salad

In the mood for a light and refreshing salad without the usual lettuce, cucumber and tomato combination? Then here it is! Try this lunch box salad recipe which looks like spring in a bowl and is a nice change to the regular salads we are used to.

Classic Carrot and Apple Soup

Carrots, apple and ginger brought together in this soup recipe making it unique, interesting and tasty too.

Egg Substitute 101