⁄2 cups lemon juice
Lemon juice is rich in vitamin C and antioxidants, with minimal calories and no fat or protein. It aids calcium absorption and contains citric acid, which has antimicrobial and preservative properties.
About
Lemon juice is the acidic liquid extracted from lemons (Citrus limon), a small, yellow citrus fruit native to Asia and now cultivated worldwide. The juice comprises approximately 5-6% citric acid by weight, along with water, sugars, and aromatic compounds that give it its characteristic sharp, tart flavor. Lemons vary in juice yield depending on variety and ripeness, with common culinary varieties including Eureka and Lisbon lemons. Fresh-squeezed juice differs significantly from bottled or concentrated forms in flavor complexity and acidity level.
Culinary Uses
Lemon juice serves as a fundamental souring agent and flavor enhancer across global cuisines. It is essential in vinaigrettes, marinades, and emulsified sauces such as hollandaise and aioli, where its acidity acts as both flavoring and preservative. In Mediterranean cooking, lemon juice brightens seafood, vegetables, and grain dishes; in Asian cuisines, it competes with rice vinegar and tamarind for acidic balance. Lemon juice prevents enzymatic browning in cut fruits and vegetables, cures ceviche through denaturation of proteins, and balances sweetness in desserts and beverages.