What to use instead of lemon myrtle
Quick answer
The closest option is Lemongrass, rated acceptable. Both taste of lemon because of citral. Lemongrass adds a grassy base and is fibrous, so it is infused and removed rather than stirred in; the lemon is softer.
It will not do for: Shortbread and baking where the ground leaf is mixed into the dough; Dry rubs and crusts.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Lemongrass
AcceptableUse: 3–4× by volume — Three to four times as much lemongrass, because lemon myrtle carries more citral.
Both taste of lemon because of citral. Lemongrass adds a grassy base and is fibrous, so it is infused and removed rather than stirred in; the lemon is softer.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | close | different | n/a |
Works for
- Infusions, syrups and custards
- Marinades for fish and chicken
Does not work for
- Shortbread and baking where the ground leaf is mixed into the dough
- Dry rubs and crusts
Makrut lime leaf
SituationalAnother citrus-scented leaf, infused and removed, giving a lime rather than lemon character from a different chemistry. Useful in savoury infusions, less so in sweet baking.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| partial | partial | different | n/a |
Works for
- Infused broths, curries and poaching liquids
Does not work for
- Shortbread, ice cream and desserts built on a lemon flavour