juice from 3 lemons
Rich in vitamin C (ascorbic acid) and citric acid, which support immune function and enhance mineral absorption; contains negligible calories and no fat or protein.
About
Lemon juice is the acidic liquid extracted from fresh lemons (Citrus limon), a small citrus fruit native to Asia and widely cultivated in Mediterranean regions. The juice comprises approximately 5-6% citric acid, which imparts its characteristic sharp, sour taste, along with malic acid, ascorbic acid, and numerous volatile compounds that contribute to its distinctive aromatic profile. Fresh lemon juice ranges in color from pale yellow to golden, and its flavor intensity varies depending on fruit ripeness, variety, and growing conditions. The juice contains approximately 85-90% water and small quantities of sugars, minerals, and essential oils.
Culinary Uses
Lemon juice functions as one of the most versatile acidic components in cooking, employed across virtually every culinary tradition. It brightens dishes through acidity, balances sweet and savory elements, and serves as a key ingredient in vinaigrettes, marinades, sauces, and beverages. In Mediterranean and Asian cuisines, fresh lemon juice is essential for fish preparations, vegetable dishes, and legume-based recipes. It also plays a critical role in food preservation, preventing oxidation in cut fruits and vegetables, and acts as a primary acid in recipes like ceviche and lemon curd.