- lemon juice
Rich in vitamin C (ascorbic acid) and citric acid, lemon juice supports immune function and aids in nutrient absorption; also contains polyphenol antioxidants and minimal calories per serving.
About
Lemon juice is the acidic liquid extract from Citrus limon, a small yellow citrus fruit native to Asia and widely cultivated in Mediterranean regions. The juice comprises approximately 5-8% citric acid by volume, along with vitamin C, sugars, and aromatic compounds. Lemon juice is obtained by pressing, squeezing, or processing lemons, and exists in fresh, bottled, and concentrated forms. The fresh juice is prized for its bright acidity, clean flavor profile, and aromatic properties that distinguish it from other citrus juices. Different lemon varieties (Eureka, Lisbon, Meyer) produce juice with slight variations in acidity and sweetness levels.
Culinary Uses
Lemon juice functions as both a flavor enhancer and a functional ingredient across global cuisines. It is essential in Mediterranean cooking, used to brighten dishes, balance richness, and provide acidity in dressings, marinades, and sauces. In Asian cuisines, it appears in curries, stir-fries, and seafood preparations. The juice is crucial in preservation and preventing oxidation in fruits and vegetables. It acts as an emulsifier in mayonnaise and vinaigrettes, and is fundamental in baking, marinades for meat and fish, ceviche preparation, and beverage production. Fresh lemon juice is preferred for maximum flavor impact, though bottled juice serves as a convenient substitute in applications where fresh elements are less critical.