Lemon Juice Powder

Lemon juice has been used to make this pale, beach-colored powder. Cooks and bakers reading this, we bet you’re rolling your eyes. Lemon juice powder?! Pshaw! Why bother when lemon zest is so fresh?! So bright! So clean in flavor! Well, naysayers, lemon zest is all aromatic oil and no citric acid.

Sure you can use straight up citric acid, but that’s a bit chemical, isn’t it? This lemon powder possesses high levels of citric acid as well as lemon oil. Combined with fresh lemon zest you’ll have all the sweet and sour. In regards to baking this has less acid that straight up lemon juice and won’t muck up the pH balance of your carefully structured recipes.

If you’re more of a laid back baker try this. Add a ½ teaspoon of lemon powder to your pie or biscuit dough, or add to the flour you use to coat a loaf of bread before baking. That sour smack breathes fresh air into a stale recipe.