teaspoonful lemon extract
Lemon extract contains minimal calories or nutrients per teaspoon due to its concentrated nature and small serving size, though it provides negligible amounts of vitamin C and antioxidants present in the lemon oil.
About
Lemon extract is a concentrated flavoring agent produced by infusing pure lemon oil or lemon juice into a base of alcohol (typically ethanol) and water. The production process involves solvent extraction of volatile compounds from lemon zest or pressed lemon essence, creating a potent, aromatic liquid that captures the bright, tart character of fresh lemons in highly concentrated form.
Lemon extract ranges in color from clear to pale yellow, with an intensely sharp, acidic aroma and bold citrus flavor. Pure lemon extract contains no added sugars or thickeners, distinguishing it from lemon juice or lemon juice concentrate. The alcohol content typically evaporates during baking or cooking, leaving only the concentrated lemon flavoring and essential oils.
Culinary Uses
Lemon extract is primarily used in baking and dessert preparation, where small quantities—typically measured in teaspoons—deliver powerful citrus flavor without adding liquid volume or adjusting moisture balance. It appears frequently in cakes, cookies, frostings, custards, and candies, particularly in recipes where fresh lemon juice would compromise texture or where concentrated flavor is desired. The extract is also used to flavor beverages, puddings, and ice creams. Because extract is highly potent, it should be added gradually and tasted during preparation, as flavor intensity can quickly overwhelm delicate dishes.