I make marinade and bake with the bottled lemon juice. Works perfectly. I keep fresh lemon to use for fish and salad dressings.

We make our own hummus all the time. We used to make it with the bottled lemon juice - if it's a relatively fresh bottle, then it came out ok. But we had two batches come out pretty bad - in-editable - once the bottle wasn't as fresh. Now we use fresh squeezed always. It really is much better.

I make a lentil soup recipe that I love and make frequently. It calls for chicken broth and an onion. I was making it last week when I realized I had neither the broth nor an onion, so I threw in a couple of bullion cubes and some onion powder and set my expectations low. Surprise-- Best soup ever!

Anonymous wrote:NP, and I wonder why Moby Dick prefers bottled lemon juice. They must know something we don't!

I mainly use fresh but do keep a bottle in my fridge. I use it when actually cooking, and sometimes in my tea.

Because it's way cheaper than paying someone to squeeze a million lemons.

I used bottled lemon juice all the time. I have bottled lime juice, as well, but I do notice the difference in things like guacamole.

I always use bottled minced garlic. I can't stand the smell of garlic on my hands.

NP, and I wonder why Moby Dick prefers bottled lemon juice. They must know something we don't!

I mainly use fresh but do keep a bottle in my fridge. I use it when actually cooking, and sometimes in my tea.

OP here. Thanks for your ideas and opinions!

I hadn't thought of using it for lemonade, so if it turns out to be a bust in terms of recipes, then my kiddos can use it for their lemonade stand this summer.

But I'm going to give it a full try. I have recently abandoned many of my previous food snobberies and now enjoy using garlic powder, frozen veggies, and other less gourmet choices.

A few years back the Wash Post published Moby Dick's hummus recipe. It calls for bottled lemon juice. Here is how it appeared in the paper:

1 clove garlic
Two 15-ounce cans chickpeas, rinsed and drained
2 tablespoons tahini (sesame paste)
1/2 cup lemon juice (bottled preferred)
1 cup olive oil (not extra-virgin)
1 teaspoon kosher salt

I buy the big huge bottles. It's concentrate 100% lemon so yes you can use it for recipes. It's better than fresh.

I drink 4 ounces a day in one shot from the bottle and chase it with pure apple juice. Nasty BUT it keeps my kidney stones at bay. It is a natural cure for acidic stones. Thank you goes to my wonderful Urologist. Haven't had a stone in over 5 years. Used to have many many many horrible ones.

I also make lemonade because I can't drink much of anything besides water or it throws my ph off. One and a half cups pf concentrate, 2 cups of sugar in a gallon of water.

Anonymous wrote:I use it to make, lemon, honey, ginger tea when I am sick.
Works great. Don't think I would use it to make lemon bars but as others side it is great t have some handy!

I make lemon bars out of it and they come out great.

I use it to make, lemon, honey, ginger tea when I am sick.
Works great. Don't think I would use it to make lemon bars but as others side it is great t have some handy!

I use it for deglazing a pan but like PPs said if I was making something really fresh like hummus or a dressing I'd probably use the real thing.

THAT SAID on the few occasions where I needed the real thing and didn't have the lemon I thought I had I was stoked to have that bottled lemon juice!

I use it all the time. I think it's great. But... I like jarred garlic too so YMMV

It is not the same as fresh but I use it for recipes where fresh is not a direct or an important part of the dish - like marinades or something that that calls for lemon for the acidity more than the flavor. If you use it for hummus you'll notice a difference, but you may decide that it is still ok.

I would only use it for things where lemon isn't the main flavor, so marinades and stuff like that. I wouldn't use it for hummus or for other fresh things like vinaigrettes.

As PP said, bottled lemon juice doesn't taste anywhere near as good as fresh.

Those things are awful. Doesn't taste anywhere close to fresh.

I don't consider myself a food snob, but I do draw the line at bottled lemon/lime juice and jarred garlic. Both are such simple, easy & inexpensive fresh ingredients, that make a world of difference.

I just got a huge amount of the lemon juice product called Realemon. An impulse purchase at Costco. I am thinking I'd use it for dips like hummus and chicken dishes like lemon/garlic/herb baked thighs.

Am I crazy? Is this going to be yucky? I'm usually more of a fresh food person, but this appeals to me since its inexpensive and will be ready to use anytime.

What have you made using bottled lemon juice? How did it come out?