Vinegar: Substitute lemon juice with vinegar, such as white vinegar or apple cider vinegar, to add acidity and brightness to your recipes, particularly dressings, marinades, and sauces.

Lime Juice: Replace lemon juice with lime juice for a similar citrusy flavor profile, ideal for dishes like ceviche, cocktails, and desserts where a tangy kick is desired.

White Wine: Use white wine as a lemon juice substitute in savory dishes like pan sauces, braises, and seafood recipes, imparting acidity and depth of flavor without the citrusy notes.

Yogurt: Incorporate yogurt as a lemon juice alternative in creamy dressings, dips, and marinades, offering tanginess and richness to your recipes while also providing a creamy texture.

Sour Cream: Similar to yogurt, sour cream can replace lemon juice in recipes calling for acidity and creaminess, such as baked goods, sauces, and dips, imparting a subtle tang.

Buttermilk: Use buttermilk in place of lemon juice in recipes like salad dressings, marinades, and baked goods to add acidity and moisture while lending a slightly tangy flavor.

Tamarind Paste: Substitute lemon juice with tamarind paste in savory dishes like curries, soups, and stir-fries for a tangy, slightly sweet flavor profile reminiscent of citrus.

Citric Acid: Incorporate citric acid powder as a lemon juice alternative in recipes where acidity is needed, such as canning, preserving, and homemade cleaning solutions, providing a concentrated sourness.

Sumac: Use sumac as a lemon juice substitute in Middle Eastern and Mediterranean dishes to add tartness and citrusy notes, particularly in spice blends, marinades, and salads.