.00 ml lemon juice

Lemon juice is the acidic liquid extracted from the citrus fruit Citrus limon, a small oval fruit with bright yellow skin and pale flesh native to Southeast Asia, though now cultivated worldwide. The juice comprises approximately 5-6% citric acid by weight, which accounts for its characteristic tart flavor and preservative properties. Fresh lemon juice is extracted by pressing or squeezing the fruit, yielding a clear, pale yellow liquid with a sharp, clean acidity that is fundamental to countless culinary applications. Lemons were historically prized for their ability to prevent scurvy during long sea voyages and remain essential to cuisines from Mediterranean to Asian cooking traditions.

Lemon juice functions as both a flavor enhancer and functional ingredient in cooking. It brightens dishes by adding acidity and complexity—a squeeze is essential in vinaigrettes, marinades, and reductions. In Mediterranean cuisine, it's foundational to Greek, Italian, and Middle Eastern cooking, appearing in dressings, sauces like beurre blanc, and across seafood preparations. Beyond flavor, lemon juice prevents oxidation in cut fruits and vegetables, aids in curdling dairy for cheese-making, and tenderizes meat through enzymatic action. It balances rich dishes, elevates baked goods, and preserves foods through acidification.