juice of a lemon
Lemon juice is rich in vitamin C and citric acid, providing approximately 53 mg of vitamin C per 100 ml, along with modest amounts of potassium and flavonoid antioxidants.
About
Lemon juice is the acidic liquid extracted from lemons (Citrus limon), a small, oval citrus fruit native to Southeast Asia and widely cultivated in Mediterranean and subtropical regions worldwide. The juice comprises approximately 5-6% citric acid, which imparts its characteristic sharp, sour taste, along with malic acid and traces of ascorbic acid. Freshly extracted juice is bright yellow and contains both soluble sugars and water-soluble compounds that contribute to its complex flavor profile. The juice may be used fresh-squeezed or processed into concentrated forms; commercial bottled lemon juice is typically pasteurized and may contain preservatives.
Culinary Uses
Lemon juice functions as a fundamental acidifying agent across virtually all culinary traditions, used to brighten flavors, prevent oxidation in fruits and vegetables, and provide balance in both savory and sweet dishes. It serves as the base for marinades, dressings, and emulsified sauces such as hollandaise and mayonnaise. In Mediterranean cuisine, it features prominently in fish preparations, grain dishes, and vegetable sides. Lemon juice is essential in cocktails, beverages, and desserts, where it provides acidity and complexity. Its antimicrobial properties make it valuable for food preservation and ceviche preparation.