Lemon Zest vs. Lemon Extract?

Question

Can I use lemon extract in place of lemon zest? I'm bakin a lemon meringue pie and the recipe calls for 1 tsp lemon zest. Could I get away with extract, and if so, how much would I use?

Answer 1

YES HOW USE A 1/2 OF TSP

Answer 2

Aren't you using real lemons for this recipe? Lemon zest is just the yellow part of the lemon peel, grated.

Here's how to make it:

First, wash the lemons very well with soap and a scrub brush (unless they are organic, in which case, you just need to rinse well). If you don't have a zester, you can peel off just the zest with a potato peeler, then slice it very, very finely with a sharp knife. Try not to get the white part -- it often very bitter, and doesn't contain the oils you want in the zest.

However, you *can* make the pie without zest or extract. It won't be as flavorful, but the lemon juice should give it some flavor.

Answer 3

You can choose to use 1/2 tsp of lemon extract if that is all you have. Although lemon zest would be more desirable.

Answer 4

Lemon zest adds texture as well. There is really no substitute. If you are looking for more lemon flavour, then use the extract. But fresh lemon juice is the best for lemon meringue pie.

Answer 5

Lemon zest. Use only just enough. It takes practice...

Answer 6

lemon zest. not as strong. but why not use lemon juice instead?
from an actual lemon.