Substitutes for lemon juice
Lemon juice substitutes
Lemon juice adds acidity and a citrus flavour. Lime juice keeps both; vinegar keeps only the acidity and is used in a smaller amount.
What lemon juice does
Adds sharp acidity and a bright citrus flavour that balances rich or salty food and lifts dressings, sauces and marinades.
Quick reference
| Substitute | Amount |
|---|---|
| Lime juice Sources vary | 1 tbsp lime juiceper 1 tbsp lemon juice |
| White wine vinegar Sources vary | 2 tsp white wine vinegarper 1 tbsp lemon juice |
| Plain vinegar Sources vary | ½ tbsp vinegarper 1 tbsp lemon juice |
| Orange juice Sources vary | 1 tbsp orange juiceper 1 tbsp lemon juice |
When the substitute matters
- For dressings and marinades, lime juice is the closest swap.
- When only the acidity matters, use vinegar, starting with less.
- Orange juice is sweeter and milder; it suits marinades and desserts more than sharp dressings.
The substitutes, in detail
Lime juice
Amount: 1 tbsp lime juice per 1 tbsp lemon juice
Sources vary
Food Network lists it as a straight swap without stating an amount; PureWow, True Citrus and Medical News Today say 1:1. The Saskatchewan Health Authority uses half as much (1/2 tablespoon per tablespoon).
Best for
- dressings
- marinades
- savoury dishes
- sweet recipes
What changes
Tastes of lime instead of lemon. Medical News Today notes people sensitive to bitterness may want to dilute it.
- vegan
- dairy-free
- egg-free
- gluten-free
White wine vinegar
Amount: 2 tsp white wine vinegar per 1 tbsp lemon juice
Sources vary
America's Test Kitchen uses 2 teaspoons per tablespoon. PureWow and True Citrus say start with half as much; Medical News Today says an equal amount.
- Add the vinegar, then taste and add more if needed.
Best for
- dressings
- savoury dishes
What changes
Adds acidity but tastes of vinegar, not citrus.
- vegan
- dairy-free
- egg-free
- gluten-free
Plain vinegar
Amount: ½ tbsp vinegar per 1 tbsp lemon juice
Sources vary
Extension charts (North Dakota State, Mississippi State, Utah State, New Mexico State) use 1/2 teaspoon vinegar per teaspoon of lemon juice, and True Citrus says to start with half for any vinegar. The Saskatchewan Health Authority uses an equal amount. The charts say only "vinegar", without naming a type.
- Add half the amount, then taste and add more if needed.
Best for
- savoury dishes
- marinades
- sauces
What changes
Adds acidity without any citrus flavour.
- vegan
- dairy-free
- egg-free
Orange juice
Amount: 1 tbsp orange juice per 1 tbsp lemon juice
Sources vary
Food Network lists it as a straight swap without stating an amount; PureWow and Medical News Today say 1:1.
Best for
- marinades
- sweet recipes
What changes
Sweeter and less sharp; the dish will taste of orange. Food Network notes all citrus adds acid and a little sweetness.
- vegan
- dairy-free
- egg-free
- gluten-free
How we source this
Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.
Sources
- Food Network — Ingredient Substitution Guide
- PureWow — What's the Best Substitute for Lemon Juice? We Have 7 Tasty Ideas
- True Citrus — The best substitute for lemon juice
- Medical News Today — Lemon juice substitute
- Saskatchewan Health Authority (provincial government health agency, Canada) — Ingredient Substitutions (Food Mentoring Toolkit)
- America's Test Kitchen — Smart Everyday Substitutions
- North Dakota State University Extension — Ingredient Substitutions (FN198, reviewed Jan. 2023)
- New Mexico State University Cooperative Extension — In a Pinch Ingredient Substitution (Guide E-131)
- Food Network — The 20 Ingredient Substitutions You Need to Memorize