juice of 1½ lemons
Rich in vitamin C (ascorbic acid) and citric acid, lemon juice supports immune function and acts as an antioxidant. The acidity aids in mineral absorption and provides negligible calories when used as a seasoning.
About
Lemon juice is the acidic liquid extracted from the fruit of Citrus limon, a small yellow citrus fruit native to Southeast Asia and now cultivated worldwide in subtropical and Mediterranean climates. The juice comprises approximately 5-6% citric acid by volume, along with ascorbic acid (vitamin C), sugars, and volatile compounds that create its characteristic tart, bright flavor. Lemon juice can be extracted fresh by hand-squeezing, juicing machines, or commercial pressing; it is also available in bottled, concentrated, or pasteurized forms. The fresh juice has a pH of approximately 2.0-3.0, making it one of the most acidic common ingredients in the kitchen.
Culinary Uses
Lemon juice serves as a foundational ingredient across global cuisines, functioning both as a primary flavoring agent and as a functional ingredient for its acidity. It brightens savory dishes—particularly seafood, poultry, and vegetables—through the addition of 1-2 tablespoons per serving. In baking and desserts, lemon juice adds tang to cakes, custards, and meringues, while its acidity helps activate baking soda and stabilize egg-based preparations. Lemon juice is essential in vinaigrettes, marinades, and sauces; it also prevents oxidation in fruits and vegetables, as in guacamole or apple preparations. Mediterranean, Middle Eastern, and Asian cuisines rely heavily on lemon juice as a finishing element and palate cleanser.