about 1 tbsp lemon juice

Lemon juice is the acidic liquid extracted from the fruit of Citrus limon, a small evergreen tree native to Asia, likely originating in northeastern India and southern China. The juice comprises approximately 5–6% citric acid by volume, along with ascorbic acid (vitamin C), flavonoids, and various essential oils that contribute to its characteristic sharp, sour flavor. Lemons are picked when fully mature and yield approximately 2–3 tablespoons of juice per fruit. The juice ranges in color from pale yellow to light amber, with flavor intensity varying by harvest season and fruit ripeness.

Lemon juice functions as a versatile acidulant in virtually all culinary traditions, used to brighten flavors, prevent oxidation, enhance seasoning, and balance richness in dishes. It is essential in marinades for fish and poultry, dressings for salads and vegetables, and finishing acid for soups and stews. In baking, it reacts with baking soda to create leavening and adds tang to cakes and custards. Lemon juice is also fundamental to beverages ranging from lemonades to cocktails, and serves as a preservative in cooking.