or more lemon juice
Lemon juice is rich in vitamin C and citric acid, supporting immune function and mineral absorption. It contains minimal calories and negligible amounts of other macro/micronutrients per typical serving.
About
Lemon juice is the acidic liquid extracted from lemons (Citrus limon), a small yellow citrus fruit native to Southeast Asia and now cultivated globally in Mediterranean and subtropical climates. The juice constitutes approximately 5-6% citric acid by volume, giving it a tart, sharp flavor profile characterized by bright acidity and subtle floral notes. Fresh lemon juice may be extracted by hand, mechanical pressing, or commercial juicing equipment, with volatile compounds and vitamin content diminishing after extraction or heat treatment. Bottled lemon juice, whether shelf-stable concentrate or pasteurized liquid, represents a preserved alternative to fresh juice, though with reduced aromatic complexity.
Culinary Uses
Lemon juice functions as both a flavor enhancer and functional ingredient across global cuisines. Its primary role as an acidulant brightens savory dishes—from Mediterranean fish preparations to Asian stir-fries—while preventing enzymatic browning in fruits and vegetables. In baking and pastry work, lemon juice provides tartness to cakes, custards, and meringues, balancing sweetness and enriching flavor complexity. The acid denatures proteins, making it essential for ceviche and other raw fish dishes, while its acidity tenderizes marinades for meat. Lemon juice also serves as an emulsifier in vinaigrettes and sauces, stabilizing dispersions of fat and water.