Lemon Juice Aid 2, Cost Convenience Concentration

Previously in "Lemon Juice Aid 1, Let There Be Cake!", I wrote about the cake that I used lemon juice in yellow cake mix and vanilla frosting. This article addresses four lemon-flavor types—fresh-lemon juice, bottled lemon juice, lemon extract, and Kool-Aid.

Lemon Juice Cost/Convenience Considerations for Bottled, Fresh-squeezed

I probably have bought fresh lemons in the distant past, but don't remember when. I'm disinclined to deal with getting real ones, washing them, squeezing them, and measuring for juice amount. The pricing and convenience (less labor) of bottled juice appeals to me. However, I was curious about lemon juice yield in lemons.

"How Much Juice is in a Lemon? Get Easy Conversions for Your Recipe!" helps you determine number of lemons for amount of juice. Frinstance, "You need 4 medium lemons or 3 large lemons to get 1/2 cup of juice (4 ounces)." For visualization, "Here’s What 1 Pound of Lemons Looks Like" states "One pound of lemons is about four average-sized lemons, with average being a lemon you almost completely cover when holding it in your hand."

My supermarket lists single lemons for 49 cents each, and a 2-lb bag for $2.97. No listing for Realemon juice, but Target does—15 oz for $2.19.

Rough guess for cost of 4 oz portion of lemon juice (2 oz for cake modification, 2 oz for frosting modification):

• Lemons, $1.50 to $2. (You do get free zest.)
• Realemon juice from Target, ~60¢

Not making price comparisons from Amazon, as most are listed for large volume purchasing.

Concentrated Lemon Flavorings

I had run across info about lemon extract, which has concentrated lemon flavor. Having an additional extract bottle in the pantry doesn't appeal to me. Also, I'm not wild about considering dilution adjustments. Juice just seems less fussy. Amazon price listings took my breath away.

"Can Lemon Extract Be Used in Place of Lemon Juice?" info informs of the differences and cautions between lemon juice and extract:

Since lemon extract is much more concentrated in flavor than lemon juice, use only half as much lemon extract and add back in the rest of the liquid in the form of water. … in baked goods that use baking soda as the leavening agent, lemon extract won't provide the necessary acid that lemon juice does. … Never use lemon extract as a substitute for lemon juice in a beverage like lemonade or a lemon daiquiri because the sweetness and tartness will taste "off" and won't work properly.

Lemon essence and essential lemon oil are additional items that are concentrates. "Difference Between Lemon Essence and Lemon Extract" contrasts essence and extract, includes summary table. "How Do You Replace Extracts and Flavorings with Essential Oils?" provides usage for "essential oils, not to be confused with "essence" from the above wiki link's reference to "essence".

Lemonade Kool-Aid Powder

I have not yet tried unsweetened lemonade Kool-Aid powder for making cakes or pies, but I am intrigued. Each packet costs about a quarter, takes up very little room, and not perishable. "Kool-Aid Cake or Cupcake Recipe" looks uncomplicated—one packet for the cake, and one packet for the frosting.

As for lemon flavor pie, two recipes are nearly identical for ingredients (only four) and simple recipe instructions—"No Bake Lemonade Pie" and "Kool-Aid® Pie". Although the allrecipes version advises for various flavors, several commenters especially praise the lemon flavor pie.