+ 1 tsp lemon juice

Lemon juice is the acidic liquid extracted from lemons (Citrus limon), a small citrus fruit native to Southeast Asia with a bright yellow exterior when ripe. The juice comprises approximately 5-6% citric acid by weight, which provides its characteristic tart flavor and preservative properties. Lemons are composed of about 85-90% water, with the remaining solids contributing essential oils, sugars, and various organic acids that create the distinctive sour taste. The juice is extracted mechanically from the fruit's flesh and can be used fresh, bottled, or concentrated.

Lemon juice exists in both fresh and processed forms, with fresh juice being preferred for its aromatic compounds and superior flavor. Bottled and concentrated versions offer convenience and extended shelf life, though they lack some of the volatile aromatics found in freshly squeezed juice.

Lemon juice functions as an essential acidic component in countless cuisines, serving to brighten flavors, add tartness, and prevent oxidation in dishes. It is foundational in Mediterranean, Middle Eastern, and Asian cooking, where it appears in vinaigrettes, marinades, sauces, seafood preparations, and beverages. Beyond flavor enhancement, lemon juice acts as a curing agent (as in ceviche), a tenderizer for meats, and a preservative that inhibits browning in cut fruits and vegetables.

Common applications include finishing dishes, balancing richness in cream-based sauces, deglazing pans, and creating acidic components in cocktails and non-alcoholic beverages. The juice pairs particularly well with fish, poultry, olive oil, and delicate vegetables, and is essential to numerous classic preparations from French béarnaise to Mexican ceviches.