lemon

Lemon is said to have come from India. From there it entered into Europe. It is believed that the origin of the word “lemon” maybe Middle Eastern. The juice of lemon is about 5% to 6% citric acid which gives it the distinct taste. Apart from its amazing culinary uses, like imparting taste and flavor in the dishes to which it is added, lemon has other interesting uses too. It helps with hair care, skin care, to treat burns, indigestion, as a cleaning agent to just mention a few.

In baking lemon/lemon juice is used as an egg substitute in certain recipes (see below).

Freshly squeezed lemon/lime juice works out as a good egg substitute in certain recipes. It is more like a substitute for vinegar when that’s not readily available. The citric acid in the lemon mimics eggs’ ability to make the baked product light and airy. That being said that orange juice wouldn’t help that much because it’s not as “citrus-sy” as lemon juice.

Mostly flavorless because it’s only used in recipes with 1 egg, so 2 tablespoons of lemon juice shouldn’t leave much of a residual flavor when combined with rest of the ingredients in the recipe. Best suitable for Cakes, cupcakes, muffins and quick breads.