of lemon juice

Lemon juice is the acidic liquid extracted from the fruit of Citrus limon, a small evergreen tree native to South Asia and widely cultivated in Mediterranean regions. The juice constitutes approximately 5-8% of the lemon's weight and is characterized by its bright yellow color, sharp citric acid content (4-6% by weight), and distinctive tart flavor profile. Fresh lemon juice contains approximately 5% citric acid, 1% malic acid, and trace amounts of tartaric acid, alongside natural sugars and volatile aromatic compounds that provide its characteristic fragrance. The juice's acidity and flavor intensity vary by variety, growing conditions, and maturity of the fruit at harvest.

Lemon juice functions as a fundamental acidifying agent and flavor enhancer across global cuisines. It is essential in Mediterranean, Middle Eastern, and Southeast Asian cooking, where it brightens dishes, balances rich flavors, and prevents oxidation of cut produce. Common applications include vinaigrettes and marinades, fish and seafood preparations, baking and desserts, beverages from cocktails to lemonades, and preservation through pickling. Lemon juice is often applied at the finishing stage to maximize its aromatic qualities and fresh acidity. It pairs particularly well with fatty proteins, light vegetables, and shellfish, and serves as a salt substitute in salt-restricted diets.