lemon juice - as needed

Lemon juice is the acidic liquid extracted from lemons (Citrus limon), citrus fruits native to Asia and now cultivated worldwide. The juice comprises approximately 5–6% citric acid, which provides its characteristically sharp, tart flavor, along with water, sugars, and aromatic compounds. Fresh lemon juice is extracted by pressing or squeezing the fruit, while commercial bottled versions may be pasteurized or contain preservatives. The juice varies in acidity and intensity depending on ripeness—fully ripe lemons yield more juice with slightly lower acid content, while underripe fruits are more acidic and astringent.

Lemon juice functions as a fundamental flavor enhancer and chemical agent in cuisines worldwide. Its acidity brightens dishes, balances richness, and prevents oxidation in fruits and vegetables. It is essential in Mediterranean cooking for dressings, marinades, and finishing dishes; in Asian cuisines for balance in soups and stir-fries; and across baking and pastry work for tang and preservation. Lemon juice is also crucial for ceviche preparation, hollandaise sauce, and cocktails. A common technique involves adding lemon juice at the end of cooking to enliven flavors without introducing heat-labile bitterness.