lemon juice -
Rich in vitamin C (ascorbic acid) and citric acid, which support immune function and aid mineral absorption; low in calories with trace amounts of potassium and antioxidants.
About
Lemon juice is the liquid extracted from the fruit of Citrus limon, an acidic citrus cultivar native to South Asia and now cultivated globally in temperate and subtropical regions. The juice comprises approximately 5-6% citric acid, along with malic acid, ascorbic acid (vitamin C), and trace minerals, giving it a sharp, tart flavor profile with subtle floral notes. Fresh lemon juice appears pale to golden yellow, while the flavor intensity varies slightly depending on ripeness, variety, and growing conditions. Common cultivars include Eureka, Lisbon, and Ponderosa lemons, each with minor variations in acidity and aromatic compounds.
Culinary Uses
Lemon juice serves as one of the most versatile acidic ingredients in global cuisine, functioning both as a primary flavoring agent and a chemical modifier in cooking. It is essential in French and Mediterranean cuisines for brightening sauces (beurre blanc, vinaigrettes), preserving color in fruits and vegetables, and curing fish in ceviches. In Asian cuisines, lemon juice appears in dressings, marinades, and finishing condiments. Beyond savory applications, it features in desserts, beverages, and preserves. Lemon juice also acts as a natural acidulant, preventing enzymatic browning and adjusting pH levels in dishes, making it indispensable for both flavor enhancement and food preservation.