c lemon juice

Lemon juice is the acidic liquid extracted from the fruit of Citrus limon, a small yellow citrus fruit native to Asia and cultivated extensively in Mediterranean regions. The juice comprises approximately 5-8% citric acid by volume, which provides its characteristic sour taste, along with water, natural sugars, and aromatic compounds. Fresh lemon juice is typically extracted by pressing or cutting the fruit, while commercial lemon juice may be bottled, concentrated, or pasteurized. The flavor profile is bright and intensely acidic, with subtle floral and sweet notes that vary by fruit ripeness and growing conditions.

Lemon juice is one of the most versatile ingredients in global cooking, functioning as both an acidic base and flavor enhancer. It brightens dishes across cuisines—from Spanish gazpacho to Indian chutneys to Vietnamese pho—preventing oxidation in cut fruits and vegetables while adding complexity to sauces, dressings, and marinades. The acid denatures proteins, making it essential for ceviche preparation, and balances richness in fatty dishes. Lemon juice is used to finish soups and grains, create emulsions (as in hollandaise and aioli), and preserve foods through pickling and curing.