McCormick Lemon Extract 32 oz 0.94L

McCormick Pure Lemon Extract 32oz 0.94L - FAQ

Q: What is the difference between lemon extract and lemon juice?

A: Lemon extract is made by soaking lemon peel in alcohol, which pulls out the citrus oils. Lemon juice is simply the squeezed juice of the fruit. Both come from lemons, but they are not the same ingredient.

Q: Does lemon extract have acid like lemon juice?

A: No. Lemon extract has very little acid because its base is alcohol, not juice. That means it will not curdle milk or cream. Lemon juice is highly acidic, and can curdle dairy in recipes.

Q: How is lemon extract made compared to lemon juice?

A: Lemon extract is made by soaking zest or peel in plain alcohol until the flavor is absorbed. Lemon juice is made by pressing the fruit to release the liquid inside.

Q: How does the flavor of lemon extract compare to lemon juice?

A: Lemon extract gives a clean, strong lemon flavor without the tart bite. Lemon juice is milder in lemon taste but has a strong sourness and tang.

Q: When should I use lemon extract vs lemon juice?

A: Use lemon extract in desserts or recipes where you want pure lemon flavor without acid, such as cakes, cookies, or dairy-based dishes. Use lemon juice when you need tartness, such as in dressings, savory dishes, lemon curd, or tart desserts.

Q: Why does pure lemon extract contain alcohol, and what happens when I use it in recipes?

A: Pure lemon extract is produced by soaking lemon peel in alcohol to capture the natural citrus oils. Foodservice buyers sometimes notice "alcohol" on the label and wonder about it, but it is simply the carrier that makes an extract possible. In commercial baking or batch recipes, the actual amount of alcohol per serving is extremely small. When the product is baked, cooked, or simmered, most of that alcohol cooks off, leaving only clean, consistent lemon flavor for frostings, cakes, cookies, and fillings.