Can I substitute lime juice for lemon juice in apple crisp?
The bottom line. There are several ways to substitute lemon juice in cooking and baking. That said, lime juice is the most ideal substitute, as it's very similar to lemon juice.
Lime juice can be substituted with the juice of 1/2 lemon. You can use 1/4 cup white sugar and 3 tablespoons brown sugar when making the crumble if preferred.
Best Option: Lime Juice
Lime juice wins the spot for best overall substitute for lemon juice because of its similar taste (just a little sweeter) and acidity level. You can use it in both savory and sweet dishes, as well as co*cktails.
Many recipes for apple pie and apple cobbler will call for tossing your sliced apples in a little bit of lemon juice before putting them into your dish. Lemon juice prevents oxidation of the apples, which means that it stops the slices from turning brown by providing a barrier between the apple's flesh and the air.
Orange juice provides a similar acidic taste as lemon juice, but it's sweeter, so you may need to add a dash of salt to bring out the sourness in the pie. Other substitutes include lime juice or pineapple juice—both of which can be used in place of lemon juice in apple pie.
Avoid these: McIntosh, Gala, Fuji or Red Delicious. These apples are a little too soft or just don't have the right flavor punch for the long baking time pies and tarts require.
Still, generally speaking, you're more likely to see lemons in sweet dishes rather than limes. These two types of citrus fruit can safely be used interchangeably in a variety of cooking scenarios without ruining the dish — but it's important to keep the bitter-sweet flavor balance in mind.
Lemons and limes are both very acidic but have slightly different flavors and scents. Lemons have a sour, acidic taste, while a lime has a bitter, acidic taste. Both citrus fruits are frequently used in cooking and co*cktails, as well a variety of household products.
- lime juice.
- ACV.
- orange juice.
- grapefruit juice.
- celery juice.
- white wine vinegar.
Why is my apple crisp watery? You need to use flour and baking powder to help turn the juices from the apples into a thickened sauce. By following this recipe, you'll avoid having a runny apple crisp.
How do you keep apple crisp from being runny?
The key to a great apple filling is making sure the fruit is cooked thoroughly preventing a runny sauce. Undercooking commonly happens when tart apples are tossed raw with a flour-dusting, then baked. The topping cooks faster, so the filling never softens, and the juices don't thicken up.
Lemon is commonly used as an accent in drinks but also offers possibilities of its own. Lime: Pairs well with apple, berries, cherry, ginger, papaya, plum, strawberry, and tropical fruits, but it's usually an accent for beverages.
Lime juice
Lime juice is the best substitute for lemon juice, as it can be used as a one-to-one replacement and has a very similar taste and acidity level ( 5 ).
- Cider Vinegar. Cider vinegar comes from apples, so its tangy flavor goes well with fresh apples. ...
- Balsamic Vinegar. Dark and pungent, commercial balsamic vinegar imparts sweetness and tartness to an apple pie. ...
- Orange Juice. ...
- White Wine.
Apple cider vinegar (ACV)
ACV offers the same bitter, tangy taste as lemon with a slightly salty flavor. The end product will not have a strong citrus flavor. ACV should substitute lemon juice with a 1–1 ratio. That means if the recipe calls for a cup of lemon juice, a person should instead add a cup of ACV.
Lemon is commonly used as an accent in drinks but also offers possibilities of its own. Lime: Pairs well with apple, berries, cherry, ginger, papaya, plum, strawberry, and tropical fruits, but it's usually an accent for beverages.
