Cream of tartar vs Lemon juice
A side-by-side guide to substituting Lemon juice for Cream of tartar (or vice versa).
Use 2 tsp of Lemon juice for every 1 tsp of Cream of tartar.
Side-by-side
Lemon juice
Conversion: Use 2× as much (2 tsp per 1 tsp)
Tags: vegandairy-free
Notes: Use 2 tsp lemon juice per 1 tsp cream of tartar when stabilizing egg whites. Works in meringues and whipped cream but adds slight tartness.
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Open calculator →When to use Lemon juice instead of Cream of tartar
Use 2 tsp lemon juice per 1 tsp cream of tartar when stabilizing egg whites. Works in meringues and whipped cream but adds slight tartness. The conversion is use 2× as much (2 tsp per 1 tsp).
Common questions
Yes — Use 2 tsp lemon juice per 1 tsp cream of tartar when stabilizing egg whites. Works in meringues and whipped cream but adds slight tartness. Ratio: Use 2× as much (2 tsp per 1 tsp).
Use 2× as much (2 tsp per 1 tsp). For other quantities, use the SubSwap calculator.
They are similar in most uses, but Use 2 tsp lemon juice per 1 tsp cream of tartar when stabilizing egg whites..
Lemon juice is one of the options SubSwap lists for Cream of tartar. The 'best' choice depends on your recipe — see the full list of Cream of tartar substitutes.
Looking for more Cream of tartar substitutes beyond Lemon juice?
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