juice of 1/2 lemon

Lemon juice is the liquid extracted from the fruit of Citrus limon, an acidic citrus native to South Asia and widely cultivated in Mediterranean and subtropical regions. The juice comprises approximately 5–6% citric acid by volume, which imparts its characteristic tart flavor and provides the functional acidity essential to countless culinary applications. Lemon juice also contains ascorbic acid (vitamin C), sugars, and aromatic compounds including limonene and citral, which contribute to its bright, penetrating flavor profile. The juice is extracted by pressing or squeezing the fruit's flesh, and can be used fresh immediately or preserved through bottling, freezing, or pasteurization for extended shelf life.

Lemon juice serves as a fundamental acidulant in global cuisines, used to brighten flavors, balance richness, and prevent enzymatic browning in fruits and vegetables. In Mediterranean cooking, it is essential to vinaigrettes, marinades, and sauces such as beurre blanc and hollandaise. In Asian cuisines, it substitutes for or complements other acids like lime or rice vinegar. Lemon juice is indispensable in beverages (lemonade, cocktails), desserts, and preserves, and is employed both as a flavor component and as a preservative due to its antimicrobial properties. It pairs particularly well with seafood, poultry, and light vegetables.