Use two teaspoons of bottled lemon juice in place of one lemon’s juice when replacing lemon concentrate with actual lemon juice in a recipe. Bottled lemon juice keeps its freshness for up to six months in the refrigerator and is a stable product created from a lemon juice concentrate and lemon oil. If a recipe calls for lemon juice, substitute equal parts of lemon juice concentrate.
Shake the lemon juice concentrate thoroughly before using it to avoid settling and separation of the concentrate. While fresh lemons are frequently asked for in recipes, others, like those for canning, call for bottled lemon juice because of the required acidity and how it affects the pH of particular foods. Lemon juice concentrate in unopened bottles needs to be kept in a cool, dark environment.
Lime juice or white wine can be used as alternatives to match the acidity of lemon juice if concentrated lemon juice in bottles is not available. These two can be swapped out one for the other. Lemon juice can instead be replaced with mild vinegar at a ratio of 1/2 teaspoon for every teaspoon asked for in the recipe.