McCormick Lemon Extract 32 oz 0.94L
1 Quart Bottle of Lemon Extract
Price: $40.57USD
McCormick Pure Lemon Extract 32oz 0.94L
McCormick Pure Lemon Extract is made from the oil found in lemon peel, delivering bright, clean lemon flavor without added sweetness or acidity. It is designed to enhance recipes where lemon aroma and citrus character are desired, especially in baked goods and desserts.
Because lemon extract is highly concentrated, only a small amount is needed. It works especially well in breads, cakes, cookies, muffins, pies, and frostings, as well as custards, mousses, glazes, and sorbets. It can also be used to add lemon notes to sauces, marinades, yogurt, and compound butters without adding liquid volume.
Lemon extract is not a substitute for lemon juice, as it provides flavor but not the acidity or moisture that juice contributes. Instead, it is best used to intensify or complement lemon flavor alongside other ingredients.
Packaged in a large 32 oz bottle, this extract is well suited for frequent baking, foodservice use, or kitchens that rely on consistent citrus flavor year-round.
Ingredients: Alcohol (83%), Water, and Oil of Lemon
| Tiered Product Pricing | ||
|---|---|---|
| Qty: | Description | Price |
| Each | Unit Price | $40.57USD |
| 6 | 6 or More | $39.31USD |
| 24 | 24 or More | $37.53USD |
Lemon Glaze Recipe
Mix 1 tsp Pure Lemon Extract with 1/3 cup hot water and 4 cups confectioners sugar. Drizzle over pastries, cakes and doughnuts.
Lemon Mousse Recipe
Beat 1 1/2 cups heavy cream along with 1/3 cup sugar, 1/4 cup lemon juice, and 1 tsp Pure Lemon Extract until the mixture mounds softly. Spoon dessert into serving dishes and serve. Makes 6 servings.
Easy Lemon Frosting Recipe
Beat 8 ounces of cream cheese along with 1 cup confectioners sugar and 1 tsp Pure Lemon Extract. Beat while adding milk sparingly until the mix comes to spreading consistency.
Made In USA by McCormick & Company, Hunt Valley, MD 21031
Product Ingredient Lists and Nutrition Facts, when provided, are for your convenience. We at Spice Place make every effort to insure accuracy of the ingredients listed. However, because manufacturers may change formulations, persons with food allergies should always check actual package label.
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: Can lemon extract be used in place of lemon juice?
- A: No. Lemon extract provides concentrated lemon flavor but does not supply the acidity or liquid found in lemon juice. It is best used to enhance flavor, not replace juice in recipes.
- 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 delivers a clean, strong lemon flavor without sourness. Lemon juice has a milder lemon aroma but a pronounced tartness and acidity.
- 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. Alcohol also increases the volume so the extract can be measured accurately; without it, amounts would be measured in drops or drams (1/16 of an ounce). Foodservice buyers sometimes notice alcohol listed on the label, but it is simply the carrier that makes an extract possible. In baking and cooked recipes, the actual amount of alcohol per serving is extremely small, and most of it cooks off, leaving clean, consistent lemon flavor in cakes, cookies, frostings, and fillings.
