lemon juice - 1 tbsp

Lemon juice is the expressed liquid from the fruit of Citrus limon, a small acidic citrus fruit native to Southeast Asia and cultivated worldwide. The juice constitutes approximately 30-50% of the fruit's weight and comprises mostly water (about 90%) with citric acid as the primary organic acid, accounting for 5-6% of the juice's composition. Lemons are classified botanically as modified berries (hesperidia) with a characteristic yellow color when ripe, thick rind, and segmented flesh. The juice's flavor profile is intensely acidic and tart with subtle floral and sweet notes, making it one of the most versatile acidic ingredients in culinary applications. Fresh-squeezed lemon juice differs from bottled versions, which are typically pasteurized and may contain preservatives.

Lemon juice functions as both a flavor enhancer and functional ingredient across global cuisines. It brightens dishes through its acidity, balances sweet and rich flavors, and acts as a natural preservative. In Mediterranean, Middle Eastern, and Asian cooking, it appears in dressings, marinades, beverages, desserts, and sauces like hollandaise and béarnaise. Fresh lemon juice is essential for ceviche preparation, enhances seafood and poultry, and counteracts heavy dishes. The acidity also serves practical functions: preventing oxidation in sliced fruits, tenderizing proteins, and curdling milk for paneer production. Conventional use recommends adding lemon juice toward the end of cooking to preserve its bright acidity and volatile aromatics.