No one knows for sure where the lemon, or Citrus x limon, came from. Some speculate that it came from India, while others argue an origin story beginning in China. Either way, lemons are documented in Europe all the way back to the mid-1400s. The first instance of lemons being cultivated for food was in Genoa, Italy. The citrus fruit found its way to the Americas when Christopher Columbus brought lemon seeds with him on his journeys. Lemons were a popular crop for the United States, particularly California and Florida, in the 1800s. 

Lemon is called “limun” in Arabic, “ningmeng” in Mandarin, “citron” in French, “zitrone” in German, “neemboo” in Hindi, “remon” in Japanese, “limao” in Portuguese, “limon” in Russian, and “limon” in Spanish. 

Lemon Extract vs. Lemon Oil

Lemon extract is used mostly for baking and other culinary ventures. It is not typically used outside of cooking. 

Lemon oil on the other hand is used for cooking but also for household cleaning, teeth whitening and as a face wash. Lemon oil has a few other applications, usually in the home and body improvement fields. Lemon oil is usually made with lemon zest and olive oil, in a similar fashion to how lemon extract is made with alcohol and lemon zest. 

Does Lemon Extract Expire?

Since lemon extract is made with alcohol and alcohol acts as a preservative, lemon extract does not technically expire. The flavor of lemon will slowly dissipate, but you will be able to tell when that happens because your extract will begin to smell more like alcohol than lemon. This typically happens after about a year, and we do recommend that you discard any lemon extract after this period. If you keep your bottle tightly sealed and away from direct light or heat, it will retain its lemony flavor better. 

How Lemon Extract is Made

Lemon extract is made in much the same manner that other extracts are made. Lemons are first zested carefully as to not disturb the bitter white pith and then the zest is added to alcohol, which is typically vodka. The vodka and lemon zest are left alone for 4-8 weeks for the lemon flavor to seep into the alcohol, though sometimes it is left for longer, depending on the desired strength of the extract. The extract is drained, and the leftover zest is discarded. The extract is then repackaged in a dark bottle or container to help protect it from light damage. 

Our lemon extract is made with ethyl alcohol, not vodka, so any consumers who are concerned about using this extract because of an allergy to vodka need not worry. The gluten levels of the ethyl alcohol used have not been tested for gluten levels, though ethyl alcohol is naturally gluten free. 

Cooking with Lemon Extract

Lemon extract is perfect for making delicious lemon cookies that are reminiscent of the summertime. You can use lemon extract in many baking recipes, from lemon meringue pie to lemon coconut macaroons.

A classic, easy recipe that uses lemon extract is lemon pudding. This fan favorite requires only a few ingredients; 2/3 cup of sugar, 1 and 1/3 cups of water, 5 teaspoons of cornstarch, ¼ cup of lemon juice, ¼ teaspoon of lemon extract, and 3 egg yolks. Using a small pot, bring the water and the sugar to a boil over medium-high heat. In a separate dish, combine the lemon extract, juice, and the cornstarch. Stir these into the boiling mixture, then beat the three eggs. Pour this into the hot mixture quickly and then remove from the heat. Separate the hot mixture into dessert cups and then over to the fridge to chill and thicken. 

For those who are particularly fond of blueberry topped cheesecake, lemon extract will kick that up a few notches for you. The lemon complements blueberries extremely well, and the two flavors are divine on top of a thick cheesecake. 

Lemon squares, another popular dessert, can also be made with lemon extract. 

If you are looking for a savory application for your lemon extract, we suggest using it in chicken, pork, and fish dishes. The brightness of the extract beautifully marries herbs, so any fish and herb-based meal can be improved by this extract. 

What Does Lemon Extract Taste Like?

Lemon extract tastes very much like an intense lemon juice, minus the acidity normally associated with lemon juice. 

Substitutions and Conversions

If you don’t have any lemon extract, lemon zest is a good substitution and the good news is that you are unlikely to use too much. ¼ teaspoon of lemon extract is about the equivalent of 1 teaspoon of lemon zest in terms of flavor, for reference.  

Lemon oil can also be substituted for lemon extract in some recipes at a 1 to 1 ratio, though the appropriateness of the lemon oil for the recipe is dependent on the other ingredients of the recipe. Something like a lemon sponge cake would probably turn out much different if you used lemon oil versus lemon extract.  

Helpful Hints

Our lemon extract is very flavorful. We recommend starting out by adding less to your recipe than you think you will need and adding more if you so desire. 

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