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Substitute for Lemon juice

What it does in a recipe: Acid: brightens flavor, balances sweetness, sets some desserts.

3 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Lime juice

per 1 Tbsp lemon juice

US1:1 — the same amount of lime juice
Metric1:1
Pantry stapleBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeSesame-free

Same citric acid, different aromatic oils.

What changes: Greener aroma

Best for: Anything

White vinegar

per 1 Tbsp lemon juice

USWhite vinegar, 1:1 in cooking; use 3/4 the amount in dressings
Metric1:1
Pantry stapleBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeSesame-free

Acetic acid stands in for citric acid.

What changes: Sharper, no citrus notes

Best for: Cooking

Citric acid

per 1 Tbsp lemon juice

US1/4 tsp citric acid dissolved in 1 Tbsp water
Metric1 g in 15 ml
SpecialtyBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

It is the isolated acid from citrus.

What changes: Pure sourness, no fruit flavor

Best for: Precise acidity adjustments

Related swaps

Common questions

What can I use instead of Lemon juice?
Lime juice: 1:1 — the same amount of lime juice. White vinegar: White vinegar, 1:1 in cooking; use 3/4 the amount in dressings.
What is the exact ratio to substitute Lemon juice?
Lime juice (per 1 Tbsp lemon juice) — US: 1:1 — the same amount of lime juice. Metric: 1:1.
What changes when you substitute Lemon juice?
Greener aroma. Sharper, no citrus notes.

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