Lemon Juice Powder, 10 Pound Bulk Bag
Lemon juice powder is a must-have convenience item for
your kitchen! No fresh lemons? No problem! Use 1 tsp. Lemon Juice Powder for
approx. 1/2 lemon. Use in drinks, dressings, marinades, desserts, smoothies, and
any recipe calling for lemon juice. No refrigeration required! The dry powder
stores and travels well - great for emergency food supplies, camping, boating,
Please Note: As this product is spray-dried onto corn syrup solids, the reconstituted "juice" will not be exactly like fresh juice.
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Net Weight: 10 Pounds / 160 oz. / 4.54 kg.
Quantities of 2 or more will be packaged into 1 bag.
Other sizes available. Click here to view/purchase them.
Ingredients: corn syrup solids, lemon juice with added lemon oil. Packaged in a facility that also packages wheat, milk, soy, egg, sesame, peanuts, and tree nuts.
We use this in our Sangria Wine Slush Mix and Lemon Drop Wine Slush Mix.
Recipe: "Fresh-Squeezed Flavor" Lemonade
They'll never know you made it from a powder! The fresh lemon flavor beats any powdered lemonaid mixes, hands down!
8 fl. oz. (1 cup) water
2 Tbls. granulated sugar OR Splenda Measure
1 Tbls. lemon juice powder
~ Whisk or shake together all ingredients until lemon juice powder has dissolved completely.
Note: If you want to use ice without diluting the drink, put ice into the 1 cup measuring cup and then fill with water; proceed with recipe as usual.
1 quart (32 fl oz.) hot water
2 cups granulated sugar OR Splenda Measure
1 cup lemon juice powder (about 1/3 pound)
3 quarts (96 fl. oz.) ice water
~ Whisk or shake together first 3 ingredients until lemon juice powder has dissolved completely.
~ Add ice water and stir.
Recipe: Lemoncello Milk Shake
Rich and creamy shake with the fresh taste of lemon and a hint of vanilla.
4 scoops vanilla ice cream or frozen yogurt
1 cup milk
2 Tbls. lemon juice powder
1/2 tsp. vanilla extract or vanilla powder
~ Blend all ingredients in a blender until smooth.
Recipe: Citrus Lemon Glaze
Sweet citrus glaze to pour over cinnamon rolls, Bundt cakes, muffins, and sweet bread.
3/4 cup sugar
1/4 cup warm water or lemon-lime soda
2 Tbls. lemon juice powder
2 tsp. vanilla extract or almond extract
~ Stir together all ingredients in a bowl until sugar has dissolved.
~ Best if poured over warm baked goods, as it will soak in better.
Recipe: Stuffed Meyer Lemon Pancakes with Homemade Syrup
Fluffy citrus pancakes layered with a sweet cream cheese filling and topped with a dreamy syrup. Absolutely decadent!
1 jar (≈ 1 cup) Cinnamon Roll Frosting Flavored Powder
8 oz. cream cheese (softened to room temperature)
1/2 cup butter (softened to room temperature) divided
1/2 cup demerara sugar OR granulated sugar OR brown sugar
1/2 cup buttermilk OR 1/2 cup water + 2 Tbls. buttermilk powder
1 Tbls. vanilla extract OR vanilla powder
1 Tbls. lemon juice OR lemon juice powder
1/4 tsp. baking soda
plenty of freshly made pancakes
~ With an electric mixer on low speed, beat together Cinnamon Roll Frosting Flavored Powder, cream cheese, and 1/4 cup butter until smooth. Set aside.
~ In a small saucepan, bring remaining 1/4 cup butter, sugar, buttermilk, vanilla, and lemon juice to a simmer. Whisk in baking soda, cook for 10 seconds before removing from heat and set aside.
~ Prepare pancakes, and as they are done, spread cream cheese mixture evenly over one pancake, top with another pancake, and continue layering in this manner until desired "stack" is complete. Top with prepared syrup.