Substitute for Lemon Juice

Perfect lemon juice alternatives for cooking, baking, and preserving. Fresh and pantry-friendly options.

Cooking Updated: September 27, 2025 vegetarian vegan gluten-free

Quick Answer

The best substitutes for lemon juice are: Lime Juice, White Wine Vinegar, Apple Cider Vinegar. Each works differently depending on your recipe needs.

Lemon juice adds brightness, acidity, and fresh flavor to countless recipes. Whether you’re out of lemons or need specific properties, these substitutes deliver similar results.

Lemon Juice’s Multiple Functions

Lemon juice provides acidity for chemical leavening, brightness for flavor balance, and citric acid for preventing browning. Different substitutes excel at different functions.

Choosing the Right Alternative

For flavor, use other citrus juices. For acidity in baking, vinegar or cream of tartar work well. For preservation and anti-browning, any acidic substitute works effectively.

Substitute for Lime Juice - Closest citrus alternative
Substitute for Red Wine Vinegar - Acidic alternatives
Substitute for Rice Vinegar - Mild acidic option
Substitute for Vanilla Extract - Baking ingredient pairing

Educational Disclaimer: This information is for cooking and baking purposes only.

All Substitutes at a Glance

Substitute	Ratio	Best For	Notes
Lime Juice	1:1 replacement	marinades, Mexican cuisine, seafood	Similar acidity. Slightly different flavor profile but works in most recipes.
White Wine Vinegar	1/2 tsp vinegar = 1 tsp lemon juice	salad dressings, marinades, baking	More acidic than lemon juice. Start with less and adjust to taste.
Apple Cider Vinegar	1/2 tsp ACV = 1 tsp lemon juice	health drinks, marinades, quick breads	Fruity flavor. Particularly good in recipes with apples or pork.
Orange Juice	1:1 replacement	sweet dishes, marinades, fruit salads	Less acidic, sweeter than lemon. Best in desserts and sweet applications.
Cream of Tartar + Water	1/4 tsp cream of tartar + 2 tsp water = 1 tsp lemon juice	baking, meringues, when only acid is needed	Provides acidity without flavor. Perfect for chemical leavening.
Citric Acid + Water	1/8 tsp citric acid + 1 tbsp water = 1 tbsp lemon juice	preserving, canning, cheese making	Pure acid with no flavor. Available in canning section of stores.