/ 1 fl oz lemon juice

Lemon juice is the acidic liquid extracted from the fruit of Citrus limon, a small yellow citrus fruit native to Asia, particularly Southeast Asia and the Indian subcontinent. The juice comprises approximately 5–6% citric acid by volume, which provides its characteristic sharp, sour taste and acidic properties essential to countless culinary applications. Fresh lemon juice is extracted by pressing or squeezing whole lemons, yielding a clear to pale yellow liquid with a pH typically between 2.0 and 3.0. The juice contains natural sugars, flavonoids, and aromatic compounds (limonene) that contribute to its distinctive flavor profile—intensely tart with subtle floral and bitter notes. Beyond fresh-squeezed juice, commercial preparations include bottled concentrated lemon juice (often pasteurized and preserved with sodium bisulfite or potassium sorbate) and freeze-dried powders, each with varying flavor intensity and shelf stability.

Lemon juice functions as both a seasoning agent and preservative across virtually all culinary traditions. In Mediterranean, Middle Eastern, and Southeast Asian cuisines, it serves as a primary souring agent, balancing richness in sauces, dressings, and seafood preparations. It is essential to vinaigrettes, marinades, ceviche, hollandaise, and emulsified sauces where its acidity stabilizes fat-water interactions. In baking and pastry work, lemon juice activates baking soda for rise and adds brightness to cakes, tarts, and custards. The acidity arrests oxidation in cut fruits and vegetables, while also tenderizing proteins and inhibiting bacterial growth in preservation applications such as pickling and brining. Common pairings include fish, shellfish, chicken, herbs (parsley, thyme, mint), garlic, and dairy products.