juice of 12 lemons
Lemon juice is rich in vitamin C (ascorbic acid) and contains small amounts of potassium and flavonoids, making it an antioxidant-rich ingredient with minimal calories.
About
Lemon juice is the acidic liquid extracted from lemons (Citrus limon), a small citrus fruit native to Southeast Asia that is now cultivated worldwide in subtropical and temperate climates. Fresh lemon juice is characterized by its bright yellow color, intensely tart and slightly bitter flavor, and high citric acid content (typically 5-8% by volume). The juice contains essential oils and aromatic compounds that provide the distinctive fresh citrus aroma. Bottled and concentrate forms are also widely available, though they lack the volatile aromatic compounds and complexity of fresh-squeezed juice.
Lemon juice varies in acidity and flavor intensity depending on the lemon variety, ripeness, and growing conditions. Meyer lemons produce sweeter, less acidic juice, while standard Eureka and Lisbon lemons are more tart and acidic.
Culinary Uses
Lemon juice serves as a fundamental acidulating agent across global cuisines, used to brighten flavors, prevent oxidation, and balance richness in both sweet and savory dishes. In Mediterranean cooking, it is essential in vinaigrettes, marinades, and finishing sauces; in Asian cuisines, it appears in dressings and beverage preparations. Lemon juice is critical in baking and pastry work for activating leavening agents, curdling dairy, and providing acidity to balance sweetness. It is also used to enhance seafood, poultry, and vegetable preparations, and is a key component in beverages from lemonades to cocktails and hot toddies.
Fresh lemon juice is preferred in applications where its aromatic qualities and complex flavor profile are important, while concentrate is suitable for applications requiring extended shelf life or where flavor subtlety is less critical.