lemon juiced
Rich in vitamin C and citric acid, lemon juice supports immune function and serves as a natural preservative. Minimal calories (approximately 11 per tablespoon) with trace minerals including potassium and folate.
About
Lemon juice is the liquid extract from the fruit of Citrus limon, a small evergreen tree native to Southeast Asia and now cultivated worldwide in subtropical and Mediterranean climates. The juice comprises approximately 5-6% citric acid by weight, giving it a sharp, acidic flavor profile characteristic of the Citrus genus. Fresh-squeezed lemon juice is pale yellow to golden in color and contains both soluble and insoluble components, including pulp, seeds, and natural oils from the rind. Beyond fresh juice, commercial lemon juice is available as pasteurized bottled liquid or concentrated form, produced by extracting and sometimes preserving the natural juice through heating or the addition of preservatives.
Culinary Uses
Lemon juice functions as both an acidulent and flavor enhancer across virtually all culinary traditions. It is employed to brighten dishes, balance sweetness, preserve color in produce, and tenderize proteins through acid denaturation. In Mediterranean, Middle Eastern, and Asian cuisines, lemon juice appears in dressings, marinades, sauces (such as beurre blanc or hollandaise), beverages, and preserved preparations like preserved lemons. The juice is fundamental to ceviche, Greek lemon-based soups, cocktails, and desserts. Fresh juice is preferred for maximum flavor and vitamin content, though bottled juice serves as a stable alternative for cooking applications.