lemon juice — strained

Lemon juice is the acidic liquid extracted from the fruit of Citrus limon, a small evergreen tree native to Southeast Asia and widely cultivated in Mediterranean regions. Strained lemon juice has been filtered to remove pulp, seeds, and membranes, resulting in a clear, bright yellow liquid. The juice comprises approximately 5-6% citric acid by weight, which provides its characteristic tart flavor and preservative properties. Fresh-squeezed lemon juice is highly perishable and begins to oxidize immediately upon extraction, while commercially bottled versions often contain preservatives to extend shelf life. The flavor is intensely acidic with subtle aromatic notes of volatile oils (primarily limonene), distinguishing it from bottled concentrate.

Strained lemon juice functions as both a flavor enhancer and functional ingredient across global cuisines. It is essential in European cooking for deglazing pans, finishing fish and poultry dishes, and acidifying sauces and dressings. Mediterranean, Middle Eastern, and Latin American cuisines employ it as a primary acid component in marinades, vinaigrettes, and ceviches. In baking, it curdles milk to create a substitute for buttermilk and activates baking soda for leavening. Strained juice prevents oxidation and browning in fruits and vegetables, brightens vegetable preparations, and is the key acid in countless cocktails and beverages. Its lack of pulp makes it ideal for clear glazes, aspics, and applications where appearance matters.