- lemon essence
About Lemon extract
Lemon extract is often used in cakes, muffins, frostings, and pies.
There are two basic formulas for the lemon extract. The first as spirit, sometimes called Essence of Lemon, of the United States Pharmacopoeia; the second as Tincture of Lemon or Tincture of Fresh Lemon Peel, of the British Pharmacopoeia. Both are good preparations. The U.S. formula contains the oil and rind, while the British has only the rind added to the spirit. Each is given in the language of its particular authority.
Preparing lemon extract
Chop the zest from one or two lemons and put it into a small, clean jar until the jar is ⅓ full. Fill the jar with vodka, making sure that the zest is completely immersed. Seal it with a tight-fitting lid, allow the mixture to steep for two weeks, then strain out the zest using cheesecloth or a coffee filter. The result won't be as strong as commercial extracts.
- lemon zest (1 teaspoon extract = 2 teaspoons zest)
- oil of lemon (One part flavoring oil is roughly equivalent to four parts extract, but this may vary according to the products used. To be safe, begin by substituting ⅛ teaspoon of oil per teaspoon of extract, then add more drops of oil until you're satisfied with the flavor.)
- orange extract
- vanilla extract
- lemon-flavored liqueur (Substitute 1 or 2 tablespoons liqueur for each teaspoon of extract)