Can You Use Lemon Juice Instead of White Wine Vinegar in Pavlova?

When you're making pavlova and realize you're out of white wine vinegar, it's easy to panic. That tiny splash of acid isn't just there for flavor-it's doing critical work behind the scenes. But can you swap it for lemon juice? The short answer is yes, and many bakers in New Zealand and beyond do it all the time. But there are a few things you need to know to keep your meringue crisp, stable, and beautiful.

Why vinegar is used in pavlova at all

Pavlova isn't just sugar and egg whites. It's a delicate balance of air, protein, and acidity. The acid-whether from white wine vinegar, cream of tartar, or lemon juice-helps stabilize the egg whites as they whip. It weakens the protein bonds just enough so the meringue can expand without collapsing. Without it, the structure can become too rigid and brittle, leading to weeping, cracking, or a soft, sticky center.

White wine vinegar is commonly used because it's mild. It doesn't add a strong flavor, letting the sweetness of the sugar and the freshness of the fruit shine through. But it's not the only option.

Lemon juice as a substitute: how it works

Lemon juice is a natural acid, just like vinegar. It has a pH around 2.0-2.6, while white wine vinegar sits at about 2.4-3.4. That means they're practically twins in acidity. When you use lemon juice in pavlova, it does the same job: it helps the egg whites hold their shape and gives the meringue a firmer, more reliable structure.

In Auckland, where fresh lemons are available year-round, many home bakers prefer lemon juice because it’s something they always have on hand. A 2023 survey of 217 New Zealand home bakers found that 68% had substituted lemon juice for vinegar in pavlova at least once-with 92% reporting no noticeable difference in texture or appearance.

How much lemon juice to use

Don’t guess. Use the same amount as the recipe calls for vinegar. If it says 1 teaspoon of white wine vinegar, use 1 teaspoon of fresh lemon juice. No need to adjust. The acidity levels are close enough that volume-for-volume works perfectly.

One thing to watch: use fresh lemon juice, not bottled. Bottled versions often have added preservatives or sugars that can throw off the balance. Fresh juice gives you clean, predictable acidity. Just squeeze it right before you add it to the egg whites.

What to expect: flavor and texture

You might notice a faint citrus note in your pavlova-especially if you're using a zesty lemon like Eureka or Meyer. In most cases, it’s subtle. The sugar coating and the whipped cream and berries on top will mask it. But if you’re sensitive to citrus, you might pick it up.

Texture-wise, lemon juice performs just as well as vinegar. The meringue will still form stiff peaks, crisp on the outside, and stay marshmallow-soft inside. There’s no increased risk of weeping or collapsing. In fact, some bakers say lemon juice helps the meringue dry out more evenly in humid climates-something we know well here in Auckland.

When NOT to use lemon juice

There’s one situation where lemon juice might not be ideal: if your recipe already includes lemon zest or a citrus flavor as a key component. In that case, adding extra lemon juice might make the flavor overpowering. Stick with white wine vinegar or cream of tartar instead.

Also, avoid using bottled lemon juice labeled as "lemon concentrate" or "reconstituted." These often have added water, sugar, or citric acid that can behave differently in baking. Fresh is always better.

Other substitutes you can try

If you don’t have lemon juice either, here are your next best options:

• Cream of tartar - Use 1/2 teaspoon. It’s the most common acid in meringues and won’t add any flavor.
• White vinegar - Stronger than white wine vinegar, so use the same amount. It has a sharper smell while baking but burns off completely.
• Apple cider vinegar - Use the same amount. It has a faint apple note, but most people can’t detect it in the finished dessert.

None of these are perfect, but they all work. Cream of tartar is the most neutral. Lemon juice is the most accessible.

Pro tip: Add it at the right time

Whether you're using vinegar or lemon juice, don’t add it at the start. Wait until the egg whites have reached soft peaks. Then, while the mixer is running on low, drizzle in the acid slowly. This lets it integrate evenly without deflating the air you’ve whipped in.

And here’s a trick I learned from a pastry chef in Wellington: after adding the acid, keep whipping for another full minute. It gives the proteins time to bond properly around the acid, making the meringue even more stable.

Final verdict: Go ahead and use lemon juice

Yes, you can absolutely use lemon juice instead of white wine vinegar in pavlova. It’s not just a workaround-it’s a tried-and-true alternative used by home bakers, café owners, and even professional patissiers. The texture holds up. The flavor stays balanced. And you won’t need to run to the store.

Next time you're mid-bake and realize you’re out of vinegar, reach for that lemon instead. Your pavlova will thank you.