A good lemon paste should be made with lemons and not be artificial tasting. But it can be hard to find. I've used lemon extract, and made my own base. But for a nice extra lemon hit to something like muffins I like to use lemon powder. It's dehydrated lemon juice, make buy the True Lemon juice people. They do other powders too. Sometimes I've found it in the baking area, sometimes in by the liquid juices, sometimes with the drink mixes if it's seperate from the juices.

If you have lemons you can make your own lemon paste. Or you can just reduce some lemon juice. As it reduces, lemon juice gets very powerful, so taste, and use with caution. For muffins, however, there's no need to fuss. Next time substitute a teaspoon, up to a tablespoon, of juice from the lemon you zested for the same amount of the water in the recipe.

As we live somewhat remotely, I was intrigued by the Lemon powder suggestion. i checked and my closest Kitchen supply store, does carry it. So, I think that may be a good option for me. Fresh lemons don’t keep here as long as I would likel. And this week, my grocery store only had bags of lemons, no individual ones, and they were small and the rind was tight.

Nothing beats fresh lemon zest or juice. I would add more zest to the muffins. Most of the flavor ”zip” comes from the zest due to narural oils. The juice is wonderful and nice for balancing flavor. You could add a little fresh lemon juice with the zest, but I would simply add more finely grated zest.

I can’t speak for lemon powder since I’ve not used it. Years ago I tried lemon extract and wasn’t impressed. We do have a lemon tree making it convenient to use the real thing.

ETA - Just thinking…it was lemon oil I tried, not extract. Brand was Boyajian.

I'm with chloebud regarding flavour. I just use fresh juice and zest. For more zing just use more juice. Never tried paste, powder or extract, I can't see the point. Lemons are cheap and keep for a few weeks in the fridge, so I always have them on hand.

If the bag is too much but you’d use it eventually, you could zest and juice and freeze separately. Just a thought. Never heard of paste.

foodonastump, that is exactly what I ended up doing.! But my little freezer is too packed to do that on a regular basis. i wondered why the shortage of lemons? is that a new thing?

^You can definitely freeze the zest and juice as food mentioned. The oils in the rind are strongest right after zesting, so that‘s the optimum time to use it. However, it will still be fine to freeze. Also, finely grated zest will add more flavor than larger bits or strips.

Nice lemons sold individually never get that cheap here in SoCal where you see lemon trees everywhere. You can buy them in the net bags, but the lemons tend to be small. That can be fine depending on your needs. I can’t recall seeing decent lemons here for less than 50 cents each. They’re free in our backyard!🍋😁

Just for interest, I just looked on my grocery store website. The lemons are $1.29 each. Canadian funds.

I just checked here. Lemons are 30 pence. Ca 38 cents. I buy 3 or 4 a week.

FWIW, this is a great little book I have from Lori Longbotham. Lots of good lemon info and recipes. I found a page that mentions lemon powder. The ”O” brand of olive oil they mention is really nice for both oils and vinegars.

Thanks for that page about lemons chloebud, good to read about lemon powder. I had not heard about it but it makes sense it would be used in Middle Eastern cooking.

Now ground orange powder I do know about to add a pinch to coffee which is nice. A cafe near country holiday home makes their own powder and serves coffee with it. I haven’t seen orange or lemon powders sold near me.

Another vote for simply adding more fresh peel and juice. IMPE, lots of recipes tend to skimp on seasoning/flavouring.

Also, citrus peel tends to dry out over time, so fresher fruits yield more oil than older ones.

A teaspoon or a tablespoon? I would have thought a tablespoon of zest would have provided a nice citrus boost to a dozen muffins.

I’d think most 1-dozen muffin recipes would use at least a tablespoon. I’m always adding a little more, but I think it’s just a matter of taste. I also just eyeball whatever amount of zest is called for.

ETA - I suppose if you wanted to buy lemon paste Nielsen-Massey would be one to try.

bbstx, YUM…I’d be right there waiting for that lemon curd-filled muffin! I see there are quite a few recipes online for them. Sounds like some of the curd can disappear into the muffin during baking but still really tasty.👍🏻

I could eat lemon curd on bark!

Then you and I must share some DNA!😊

I've had a lemon muffin with a lemon curd filling. It was a bit messy, but just what you're expect. I'm not fond of filling centers in muffins, but the lemon was sort of like a molten muffin inside to the lemon cake-y mantle and crust, and worked well.

BTW, if you want a super intense lemony taste, paste is the way to go. You just dehydrate the heck out of juice until it turns into sticky goo, then transfer to an air tight jar.

i agree, adding more zest and some juice will help a lot! Grinding up the zest with some of the sugar in a mortar and pestle or clean coffee grinder will also help release and carry all thos delicious oils!

Yep. Suspicious. Old post, bland repetitive content, too many exclamation marks = spam.

I’m not spam, I was just looking up what to do with lemons to preserve them and this post came up. I work a lot with zest and thought I’d share my own experience in case the author was still reading this. Bummer you thought my tips were ‘bland’ and ‘repetitive’ though.
I use exclamation marks because I’m Autistic, baking is a special interest, and I get excited to share that with other people.