this post was submitted on 16 Sep 2025
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Gardening

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My recipe calls for the juice of one lemon (reddthat.com)
submitted 1 week ago by TheFermentalist@reddthat.com to c/gardening@lemmy.world
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[–] chonglibloodsport@lemmy.world 5 points 1 week ago

Just use it to taste. Unless you’re making sodium citrate for cheese sauce (where the correct ratio of bicarb and citric acid is important) you don’t need to worry. Most recipes with lemon juice add it at the end anyway, to preserve the fresh lemon flavour (which gets destroyed by cooking).