Lemon extract

Lemon extract is a liquid concentrate obtained from the peel and, to a lesser extent, the pulp of the lemon. It is primarily used to provide an intense and authentic lemon flavor to various culinary preparations, from desserts and beverages to sauces and marinades.

Its origin dates back to the natural extraction of the essential oils contained in the lemon skin, through processes such as cold pressing or maceration in alcohol. This captures the characteristic aroma and the fresh, acidic flavor of the lemon in a much more concentrated form than the juice.

Among its properties, its high content of aromatic compounds like limonenes stands out, which provide a very potent citrus aroma, in addition to contributing to the natural preservation of food due to its antioxidant and antimicrobial properties. Unlike lemon juice, the extract does not add additional acidity, but rather a purer and more defined aromatic profile.

In the Hispanic American world, lemon extract is also known simply as lemon peel extract or, in some contexts, lemon essence. In regions where other types of citrus are used, it can be found as yellow lemon essence, to distinguish it from lime or green lemon essence.

It is recommended to use lemon extract in small quantities due to its high concentration, making it ideal for enhancing flavors in baking, cocktail making, and gourmet dishes.