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.
First, soften up the fruit by rolling it on the counter and pressing down as you do. Second, heat it, either by microwaving it for 20 seconds or so or by stashing it in the oven at 350 F for 10 to 12 minutes. Finally, cut the lemon in half crosswise and juice it.
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.
You can make extracts out of anything (toasted hazelnuts, lemon peels, blackberries, vanilla pods) all you need to do is add vodka to a jar and add your solute in - that's it. There's no real recipe or standardization - just jar, solute, vodka. Leave it be for a couple weeks then give it a smell.
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.
Soak the lemons: Soak the sliced lemons in salt water for a few hours or overnight to help reduce the bitterness. Drain the water and rinse the lemons thoroughly before using them.
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.
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.
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.
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.
Watkins lemon extract listed 85% alcohol.Adams lemon extract has 88% alcohol. Different brands might have different amounts. Imitation lemon extract might only have 17% alcohol (I found McCormick's label stating 29% alcohol, but the product information listing 34% alcohol).
As lemon extract has a much more concentrated flavor, you'll need to use double the amount of lemon juice as lemon extract. This is fine for dressings, marinades and pickle recipes, but can be a problem with baked dishes.
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 Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
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