juice of 2 lemons

Lemon juice is the acidic liquid extracted from ripe lemons (Citrus limon), a small yellow citrus fruit native to Asia and widely cultivated in Mediterranean and subtropical regions. The juice comprises approximately 5-6% citric acid, which imparts a sharp, sour taste, along with water, sugars, and aromatic compounds. Lemon juice is typically extracted by pressing or squeezing the fruit, and ranges in flavor from intensely tart when freshly expressed to slightly more mellow when stored, with minor variations depending on lemon variety, ripeness, and growing conditions.

Lemon juice functions as a fundamental acidifying agent and flavor enhancer across virtually all global cuisines. It brightens dishes by balancing richness and sweetness, prevents oxidative browning in cut fruits and vegetables, and acts as a marinade component for proteins through its enzymatic properties. Common applications include finishing vinaigrettes, ceviche preparation, baking, beverage production, and preservation of fresh herbs and produce. Mediterranean, Middle Eastern, and Asian cuisines particularly rely on lemon juice for acidity rather than vinegar.