Yes, you can substitute lemon juice for lemon extract in certain recipes, but it's important to keep in mind that they have different characteristics. Lemon extract is a concentrated flavoring made from lemon oil, while lemon juice is the natural juice extracted from lemons. As a result, they can impart different flavors and alter the overall consistency of the dish.
When substituting lemon juice for lemon extract, the general rule of thumb is to use approximately three times the amount of lemon juice compared to the amount of lemon extract called for in the recipe. This is because lemon extract is more potent and concentrated in flavor.
For example, if the recipe calls for 1 teaspoon of lemon extract, you can use approximately 3 teaspoons (1 tablespoon) of lemon juice instead. Adjust the amount based on your taste preferences and the desired level of lemon flavor in the dish.
Keep in mind that the extra liquid from the lemon juice may also affect the consistency of the recipe, especially in baked goods. To compensate for the additional liquid, you might need to reduce the amount of other liquids in the recipe slightly or adjust the dry ingredients accordingly.
Ultimately, while substituting lemon juice for lemon extract is possible in certain recipes, it may not always yield the same results. Lemon extract provides a more intense and concentrated lemon flavor, so using lemon juice may result in a milder lemon taste. Experimentation and taste testing are essential to achieve the desired outcome in your specific dish.