Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 I thought 1 1/2 tbls. Donna said one or a little more and you thought 2. I know some lemons look big and juicy but you never know until you open them. I will write this down in my cookbook and also save the link. Kenia , " AJ " <coolcook wrote: > > I found this for you here: http://www.foodsubs.com/Juice.html > I thought it was just 2 tbsps in one lemon. i was close. > AJ > > lemon juice Shopping hints: Freshly squeezed lemon juice tastes much better than bottled juice. Equivalents: One lemon yields about 2- 3 tablespoons of lemon juice. Substitutes: lime juice (This is more acidic and has a different and more pronounced flavor. Substitute 3/4 cup ordinary (Persian) lime juice or 2/3 cup key lime juice for one cup lemon juice.) OR vinegar (Especially malt vinegar. Substitute ½ cup vinegar for every cup of lemon juice. Products made with vinegar tend to keep longer than those made with lemon juice.) OR crushed vitamin C tablets dissolved in water (This works well to prevent fruit from discoloring.) > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.