Lemon Extract

Store in a cool, dark place away from direct sunlight. Keep the bottle tightly sealed. Will last indefinitely if properly stored; alcohol content acts as a natural preservative.

Use sparingly—lemon extract is potent. Start with ¼ to ½ teaspoon per recipe and adjust to taste.

Works best in baked goods, frostings, whipped creams, and cocktails.

Add near the end of mixing to preserve delicate flavor notes.

Homemade extract can be made by steeping lemon zest in vodka for 2–4 weeks.

Using too much extract, which can create a bitter or artificial taste.

Confusing extract with lemon juice or zest—they're not 1:1 substitutes in flavor intensity.

Adding extract to recipes that are already acidic; it can overpower other flavors.