McCormick Pure Lemon Extract

McCormick Pure Lemon Extract 16oz 0.47L - FAQ

Q: What is McCormick Pure Lemon Extract?

A: It is a pure lemon extract made from oil of lemon rind, used to impart lemon flavor to baked goods and desserts.

Q: What are the ingredients?

A: Alcohol (84 %), Water, Oil of Lemon.

Q: How may I use it in cooking or baking?

A: Use in breads, cakes, cookies, muffins, pies, frostings, glazes, custards, sauces, marinades, yogurt, mousse, and compound butters. It also adds bright flavor to fish, pork, and poultry marinades. With lemon extract, a little goes a long way.

Q: How much do I use?

A: 1 teaspoon of pure lemon extract is equal to 1 teaspoon of freshly grated lemon peel. A little bit goes a long way. So if you are experimenting with flavor, add a little, then taste.

Q: What are some classic common uses for Lemon Extract?

A: Lemon extract has been a kitchen staple for generations. Some classic uses include:

• Frostings and glazes: Before pre-made tubs of icing were common, home bakers flavored powdered sugar "confectioner's frostings" with either vanilla or lemon extract. Lemon was prized for cutting the sweetness with a bright tang.
• Traditional recipes: Many European and American favorites -- butter cookies, pound cakes, drizzle cakes, and the old-fashioned "seven-minute frosting" -- rely on lemon extract for their distinctive flavor.
• Paired with vanilla: Bakers often keep both vanilla and lemon extracts on hand, using vanilla for warmth and lemon for freshness, sometimes even blending the two.
• Everyday versatility: Beyond icings, lemon extract brightens quick breads, muffins, and pastries with a clean citrus note -- especially useful in the past when fresh lemons weren't always available year-round.

Q: Why does pure lemon extract contain alcohol, and does it stay in my baking?

A: Pure lemon extract is a lemon-flavored liquid made by soaking lemon peels in alcohol, which gently draws out the natural citrus oils. Some folks worry when they see alcohol on the label, but that's simply the "extractor" at work -- alcohol has a high affinity for oils including lemon oil. Honestly, most recipes call for only 1/2 to 1 teaspoon of extract, so the amount of alcohol in the finished dish is just a trace. And when you bake or cook with it, the heat does the rest -- with alcohol's low boiling point (about 170° F), most of it evaporates, leaving behind only the bright, clean lemon flavor that makes cakes, cookies, and frostings shine.