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).
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.
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?
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.