capfuls of lemon juice
Lemon juice is rich in vitamin C and citric acid, which supports immune function and enhances iron absorption. It contains minimal calories and no significant fat or protein.
About
Lemon juice is the acidic liquid extracted from the fruit of Citrus limon, a small evergreen tree native to Asia and widely cultivated in Mediterranean regions. The juice comprises approximately 5-6% citric acid, which provides its characteristic tart flavor and yellow-golden color. Lemons vary in variety—including Eureka, Lisbon, and Meyer—with subtle differences in acidity, sweetness, and aroma. Lemon juice may be obtained fresh by hand-squeezing or mechanically pressing the fruit, or purchased as bottled juice (pasteurized or preserved with potassium sorbate or sodium bisulfite).
Culinary Uses
Lemon juice functions as both a fundamental flavor component and a functional ingredient across global cuisines. It brightens dishes through its acidity, acts as a preservative by preventing oxidation and enzymatic browning, and tenderizes proteins through acid denaturation. In Mediterranean cooking, it serves as a primary souring agent in vinaigrettes, marinades, and sauces; in Asian cuisines, it complements seafood and balances rich flavors. Common applications include ceviche, hollandaise sauce, salad dressings, marinades for meat and fish, baking, and beverages. Fresh juice is preferred for maximum flavor and aromatic compounds.