Organic Lemon Juice Powder
What is Lemon Juice Powder
Lemon Juice Powder, Citrus limon, is also called lemon powder, organic lemon powder, or powdered lemon.
If you are a fan of the zesty taste of lemons, you will fall head over heels for this highly concentrated lemon juice powder. A shelf-stable alternative to fresh lemon with a long shelf life, it is perfect for adding a burst of flavor in glazes, icings, and sauces while also adding bright flavor to cakes, cookies, and scones.
How is Lemon Juice Powder Made
Organic Lemon Juice Powder is made by spraying the organic lemon juice as well as organic lemon oil onto organic rice maltodextrin. The mild flavored maltodextrin absorbs the flavor of the lemon and takes it on, so when the liquid dries off, the maltodextrin is left behind and tastes just as strongly as the lemon juice would be.
Our Organic Lemon Juice Powder is made from lemons grown in both Florida and California.
What does Lemon Juice Taste Like
Tart, bitter, and delicious, tastes like lemon juice!
Is Lemon Powder the Same as Lemon Juice
Lemon juice powder is made from lemon juice and is preferred by food manufacturers as it offers a consistent product for easier formulation and it has a longer shelf life than lemon juice and does not need to be refrigerated.
What is Lemon Powder Used For
Organic Lemon Juice Powder is perfect for making glazes, icings, and sauces. Use it in baking mixes, powdered beverage bases, seasoning blends, pastry fillings, and in soups. Bakers who love the bright, freshness of the lemon flavor lemon zest brings but miss that mouth puckering taste, give Organic Lemon Juice Powder a try. Use it instead of lemon zest or in conjunction with lemon zest. If you make lemon squares, dust them with this instead of powdered sugar for more lemon punch. It's perfect for lemon bread recipes and makes for a great ingredient in doughs to be used for crusts of fruit-based pies.
When life gives you Organic Lemon Juice Powder, make lemonade! Combine 1/3 cup of Organic Lemon Juice Powder and 1 cup of sugar to a quart of water for some fresh, homemade lemonade. Taste it and adjust for your own personal taste. More Organic Lemon Juice Powder will make the lemonade tart, more sugar will add more sweetness! Adjust until you get the flavor that's right for you.
Add a small spoonful of this powder to hot teas for a soothing effect of the throat when you are sick. For a summery salad, add just a dash off this to your greens for some extra zing. It's also wonderful in smoothies or milkshakes, bringing in some brightness! This is especially the case with vanilla milkshakes and blueberry smoothies.
Can you Substitute Lemon Powder for Lemon Juice
To substitute lemon juice powder for 2 tablespoons of fresh lemon juice, stir 1 teaspoon of lemon juice powder into 2 tablespoons of water.
1 tablespoon of lemon juice powder is equal to: 2 teaspoons of fresh grated lemon peel, or 1 teaspoon of dried lemon peel, or 1/8 teaspoon of lemon extract.
History of Lemons
According to historians and DNA evidence Citrus plants are indigenous in the Himalayas. While the exact origins of lemons are not so well-documented, historians agree that they probably came from somewhere in the northeastern part of India where the original of all citrus varieties split off into three separate species: the citron, Citrus medica, the mandarin, Citrus reticulata, and the pomelo, Citrus maxima1. All other citrus fruits come from either planned crossbreeding or natural selection from those three base fruits. Breed the base fruit pomelo with the base fruit mandarin and the result is the sour orange. The hybrid sour orange crossbred with the base fruit citron and the result is the lemon.
In ancient Rome lemons were considered a status symbol. Full of tart flavor as well as being colorfully vibrant, this fruit was used to signify wealth as it was expensive and hard to come by2. This is like cinnamon’s status symbol for the wealthy during the Middle Ages. As the less affluent developed a taste for the fruit and the plant was grown in more areas, producing more fruit, its association with wealth disappeared relatively quickly.
In 1493 Christopher Columbus introduced lemon seeds to Hispaniola (second largest island of the West Indies). The Spaniards are credited with introducing lemons and other fruits to St. Augustine when they arrived in 15653.
In the 1880s, the commercial cultivation of lemons was huge in both California and Florida. Devastation hit Florida in 1894-1895 when an extremely intense winter cold snap wiped out most of this citrus growing culture. Citrus farmers in the state didn't resume growing lemons or other citrus fruits until around the 1950s. Florida lemons would again become a viable crop not because of any shortfall in fresh lemon production, as California's crops were more than up to the task, but due to the public's increased demand for lemonade4.
Lemons thrive in semiarid to arid subtropical or Mediterranean climates and are more tolerant of cold temperatures than lime trees. Lemons prefer well drained soils with a pH of 5.5 to 6.55. The Ideal growing temperature is between 77-86°F with annual water needs (either rainfall or irrigation) of between 35-120". While Lemon trees can survive in drought conditions fruit production is typically reduced unless sufficient irrigation is available. The best fruit quality occurs in areas with cool summer coastal zones. Lemon trees are susceptible to freezing temperatures: mature fruit becomes damaged at 28°F to 31°F, flowers and young fruit are killed at 29°F, the trees lose their leaves at 22–24°F, and severe wood damage occurs when temperatures drop down to 20°F for any extended period6.
The primary method used to propagate lemon trees is budding onto seedling rootstocks is. 'Budding' is a specific type of grafting that is used on most citrus trees. In bud grafting, a bud, along with some bark (called the budwood), is removed from a small seed planted lemon tree (called the scion) the grower is trying to propagate. The scion is typically the top part of the lemon tree. This scion is then grafted to the rootstock. Proper rootstock selection is critical and is determined by the soil type and area growing conditions. Rootstocks used for lemon trees include rough lemon (C. jambhiri), Cleopatra mandarin (C. reticulata), Volkamer lemon (C. volkameriana), sour orange (C. aurantium) and macrophylla (C. macrophylla)7. Trees on rough lemon rootstocks are extremely vigorous but also susceptible to foot rot. Budding the tree high may help reduce the incidence of foot rot.
Pruning methods and frequencies vary widely on mature trees. Pruning is generally started in mid to late March for Florida grown lemons and in April for California grown lemons. Pruning includes topping, hedging, hand pruning, and shredding. Topping maintains tree height to augment adequate spray coverage which optimizes harvesting operations. Hedging tree rows minimizes disruption of sprays applied to the orchard and reduces fruit damage from typical orchard traffic. Hand pruning of dead wood and suckering enhances spray deposition which is particularly important in the case of red scale. Hand pruning can also increase the amount of fruit inside the tree8.
Orchard life is generally about 31 years beyond the six establishment years and three transition years. Lemons can be harvested from three to six times each year9. Lemons mature from green and ripen into that vibrant yellow we know and love. Once a lemon is yellow, it is fully ripe and must be sold or used as fast as possible.
In 2020 the United States lemon production was led by California (50,000 acres of lemon trees) and followed by Arizona (7,300 acres)10 and Florida (less than 600 acres)11.
|Ingredients||Organic Rice Maltodextrin, Organic Lemon Juice Concentrate, and Organic Lemon Oil|
|Also Called||Lemon powder, organic lemon powder, or powdered lemon|
|Recommended Uses||Use to make baking mixes, glazes, icings, and add to pastry fillings, powdered beverage bases, seasoning blends, and to sauces and soups|
|Flavor Profile||Tart and bitter|
|Cuisine||African, Asian, Caribbean, Indian, Mediterranean, Middle Eastern|
|How To Store||Airtight container in a cool, dark place|
|Shelf Life||1-2 years|
|Country of Origin||USA|
|Dietary Preferences||Gluten Free, Kosher, Non-GMO|
Hungry for More Information
1 Wu, G. A., Terol, J., Ibanez, V., López-García, A., Pérez-Román, E., Borredá, C., Domingo, C., Tadeo, F. R., Carbonell-Caballero, J., Alonso, R., Curk, F., Du, D., Ollitrault, P., Roose, M. L., Dopazo, J., Gmitter, F. G., Rokhsar, D. S., & Talon, M. (2018). Genomics of the origin and evolution of Citrus. Nature, 554(7692), 311–316.
2 Langgut, D. (2017). The Citrus Route Revealed: From Southeast Asia into the Mediterranean. HortScience, 52(6), 814–822.
3, 5 Morton, J. F., & Dowling, C. F. (1987). Fruits of Warm Climates. J.F. Morton.
4 Gmitter, F., Castle, B., & Grosser, J. (2018, August). Lemons in Florida: something new under the sun? Citrus Industry Magazine.
6, 7 Tucker, D. H. P., & Wardowski, W. F. (1976, November). Lemon production and utilization in Florida (No. 184). University of Florida Institute of Food and Agricultural Sciences.
8 O’Connell, N. V., Kallsen, C. E., Klonsky, K. M., & Tumber, K. P. (2015). Sample Costs to Establish an Orchard and Produce Lemons. UC Davis. Retrieved January 28.
9 Klonsky, K., Tourte, L., Sakovich, N., Ingels, C., & Takele, E. (1997). Production Practices and Sample Costs for Fresh Market Organic Lemons. UC Davis. Retrieved January 28, 2022.
10 Citrus Fruits 2020 Summary. (2020, August). USDA.
11 Kiessling, D. (2018, February 19). Growing Lemons in Florida— Could They Make a Comeback? Central Florida Ag News. Retrieved January 28, 2022.
Serving Size1 tsp
Amount Per Serving
% Daily Value*