Question: What are some good lemon substitutes
By: Rich Grant
Published: February 25, 2011

Hi all,
I don't really care for the flavor of lemon and it seems to be used in 1000's of recipes as juice, zest, or both. 

I actually like all the other citrus better. In order organges, lime, and grapefruit for the major ones.

What can I use for lemon substitutes and when would I use each. I'm thinking about other citrus for things like cider or sherry vinegars. 

Anything else I could use to add the zing to a recipe without using lemon.

Thanks much!

Answers:
Barnaby Dorfman

Consider getting some citric acid crystals, it gives the sour with no lemon flavoring, even though it's sometimes sold as "Lemon Crystals" or look for  "Sour Salt" in supermarkets.
Rich Grant

The main reason for adding lemon is for the ACID, not the SOUR. I'm looking for substitutes when it's the acid component as that seems to make the flavors of the dish pop.
Chris Paulk

I wouldn't hesitate to sub any of the citrus for lemon. You can also try Meyer lemons which almost taste like a cross between a lemon and orange.
Apple cider vinegar is a good substitute. Sherry vinegar would tastes completely different. I use Yuzu vinegar a lot- but it's extremely lemony.
White balsamic vinegar is good also.
Barnaby Dorfman

Sorry, I think I'm misunderstanding something. To me Acid and Sour are the same thing, in other words when an Acid hits our tongues, the associated taste is Sour.
I thought is was the unique flavor of lemon that you didn't like? 
And that other Acid/Sour foods were OK, like limes?
Barnaby Dorfman

White Balsamic is available at Trader Joe's. I'd say the main difference vs. other white vinegars is that it's sweeter, but without the caramel tones of regular Balsamic.
Other interesting options include:
Verjus: http://www.foodista.com/food/G3M5VWTM/verjus/>
Amchoor: http://www.foodista.com/food/BGXC3W53/amchoor/>
Sumac: http://www.foodista.com/food/6M8YWWQH/sumac/>
Cream of Tartar: http://www.foodista.com/food/Y5GSP68B/cream-of-tartar
Enzo's Place

In France, I was told that if I don't have an opened bottle of wine around, then lemon would make a substitute.  So .... might I suggest a slug of white wine in place of your lemon :)
MaryB

I frequently use limes for the acid pop.  To me, limes freshen a dish without overpowering the taste of the food served.