lemon juice

Lemon juice is the acidic liquid extracted from lemon fruit (Citrus limon), a small yellow citrus native to Southeast Asia and widely cultivated in Mediterranean regions. The juice comprises approximately 85–90% water, with citric acid constituting 5–6% of its composition, giving it a characteristic sharp, intensely sour profile. Fresh lemon juice is bright and complex, with subtle floral notes, while its acidity level makes it a crucial culinary agent in both sweet and savory preparations. The juice may be used immediately after extraction or processed into concentrated form through evaporation and pasteurization.

Lemon juice functions as a fundamental flavor enhancer and chemical agent across global cuisines. It brightens dishes through its acidity, prevents enzymatic browning in cut fruits and vegetables, and tenderizes proteins in marinades. In Mediterranean cooking, it is essential to vinaigrettes, sauces (such as hollandaise and beurre blanc), and fish preparations. Asian cuisines employ it in dressings and curries, while Middle Eastern cuisine features it prominently in dishes like hummus and tabbouleh. Lemon juice also balances richness in cream-based sauces, emulsifies dressings, and provides the acid component in baked goods and desserts.