Homemade lemon extract is a true lemon flavored ingredient, making it perfect for baking. This DIY lemon extract is made with two basic ingredients, and takes only minutes to make.
Baked goods such as, lemon shortbread cookies or lemon brownie bars, will contain the perfect lemon flavor because of this homemade item.
Lemon Extra | The perfect Lemon Flavor
Lemon extract is equivalent to liquid sunshine in a jar. Everything about homemade lemon extract screams sunshine, summer, and happiness. The color reminds me of the sun rays.
Purchasing lemon extract from the market is easy and convenient, but it lacks is the true lemon flavor. You can guarantee that a homemade extract will always contain better flavor.
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Preserving Lemons
Lemons are in season between November through April, making this the best time to purchase them at a great discount. It is during this time of the year which makes preserving lemons ideal.
Once harvested, fresh lemons store up to 4 weeks in the refrigerator. Lemons coated with wax keep longer than the 4 week period, 11 months longer.
To enjoy this seasonal fruit longer preserving it is the best option. Below are great methods for preserving lemons.
Lemons, along with many other fruits and vegetables, contain a waxy coating on the skin of the produce. The primary purpose for applying wax to produce is it.
Prior to consuming, or preserving, produce which contains a wax coating, the wax must first be removed. The waxy coating has the ability to hinder the outcome of the final product if not removed.
Removing wax from fruits and vegetables is extremely easy. The ingredients to complete the job done comes directly from the pantry. Not to mention, the wax is removed in a few short minutes.
Homemade lemon extract is a true lemon flavor ingredient, making it perfect for baking. This DIY lemon extract is made with two basic ingredients, lemon zest and vodka. Baked goods such as, lemon shortbread cookies or lemon brownie bars, will the perfect lemon flavor.
Prep Time10 minutes
Total Time10 minutes
Ingredients
lemon zest, from 2 pounds of lemons
vodka, 3 cups 80 proof
Instructions
Remove the waxy coating from the lemon peels
Using a citrus zester, zest lemon. Take care to only zest the yellow skin and not the bitter pith under it.
Place 3 cups of 80 to 100 proof vodka into a quart size mason jar or 2 pint size jars.
Add the zest of the lemon to jar.
Place jars in a cool dark location for 4 to 6 weeks. Shake jar multiple times the first week, and every so often the remaining weeks.
Once the desired flavor has been achieved, strain the peel from the extract into a clean quart size mason.
Using a bottle funnel pour the homemade lemon extract into a swing top bottle. For long term storage keep jars in a cool dark location.
Notes
Use homemade lemon extract to add lemon flavor to baked goods, dressings, and even adult beverages.
Equipment
lemon zester
Quart size mason jar
fine mesh jar sieve
bottle funnel
Nutrition Information:
Yield:
1
Serving Size:
1 grams Amount Per Serving:Unsaturated Fat: 0g
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Eliminate purchasing extract from the market by making your own. Enjoy the true flavor of what is being crafted.
When you want whatever you're making to sparkle with bright lemony flavor, zest is the answer. It's less tart than juice as the essential oils in the skin are much more powerful for imparting flavor. It's a particularly handy ingredient for times when you don't want to add more liquid.
Opt for two tablespoons of lemon juice for every tablespoon of lemon extract if you want a potent lemon flavor. In baked goods, you may need to adjust the ratio of other liquid or dry ingredients to get the right final texture.
This versatile aromatic liquid is known for its distinctive, tangy, and slightly sweet citrus taste, which offers depth and dimension to a wide variety of recipes.
Depending on the potency of your lemons, it can be ready in as little as 4 weeks, or as long as 8 weeks. Transfer your extract to a clean jar for storage, removing all the zest. That way your extract doesn't become bitter. Homemade lemon extract is good for at least a year.
But lemons aren't just useful for their juice — the zest contains lemon oil, which is where you'll find the most flavor-bang for your lemon-buck hiding. This is especially handy in instances where you want to add flavor, but not additional liquid, as with pie crusts.
Liquefy your lemon and add a ton of sugar to it. I find lemonade to be quite sweet and lemon cakes are quite sweet too. Its all about hiding the bitterness of the lemon. Or as has been mentioned you could put a Synsepalum dulcificum berry in your mouth.
Since it's nearly impossible to remove the pith completely, the best way to get the bitter out is blanching the zest three times, by dropping it into boiling water to release the bitterness, then shocking it with ice water to stop the cooking (and repeat, and repeat).
Lemon extract is just a lot more concentrated than lemon juice by design. Alcohol has a lower boiling point than water (173 degrees Fahrenheit vs 212 for water). Because of this, some of the alcohol in lemon extract will cook off when you're baking, which will further concentrate the flavor.
Storage: McCormick Culinary® Pure Lemon Extract has a shelf life of 1,440 days when stored tightly closed when not in use in a cool, dry place to prevent evaporation of the alcohol. Avoid exposure to heat, humidity, direct sunlight and fluorescent light to maintain flavor and color.
Made only of lemon oil, water and alcohol, and free of corn syrup and other additives, it brings a fresh, citrusy aroma and flavor to your cooking. Forget about grating lemon peels and simply use Magnolia-Star's Lemon extract to enhance the flavor profile of your favorite icings, desserts, and other treats.
Lemon oil is not lemon-infused oil, but rather highly aromatic oil that is pressed from lemon rinds; as such, it is used in recipes to replace lemon zest (and not juice). Lemon oil is much more potent than lemon extract, which is lemon oil diluted in alcohol.
It makes sense that it would be a good alternative to lemon extract, but you still need to bear a few things in mind. As lemon extract has a much more concentrated flavor, you'll need to use double the amount of lemon juice as lemon extract.
Yes, Lemon extract can be replaced with lemon oil. Lemon oil can be used in any recipe that calls for lemon extract because it is made up of the same ingredients as lemon extract. Please be aware that compared to lemon extract, lemon oil contains a higher concentration of taste.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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