plus 1 1/2 teaspoons lemon juice
Rich in vitamin C and citric acid, which supports immune function and enhances mineral absorption; contains minimal calories and negligible fat or protein.
About
Lemon juice is the acidic liquid extracted from lemons (Citrus limon), a citrus fruit native to Asia and widely cultivated in Mediterranean and subtropical regions worldwide. The juice comprises approximately 5-6% citric acid by volume, along with water, sugars, and trace minerals, giving it a distinctly tart, bright flavor profile. Fresh lemon juice is typically extracted by mechanical pressing, while commercial varieties may be bottled, concentrated, or pasteurized for shelf stability.
Culinary Uses
Lemon juice functions as a fundamental flavor accent and preservative across global cuisines. It brightens savory dishes such as fish, poultry, and vegetables; adds complexity to sauces, dressings, and marinades; and prevents enzymatic browning in fruits and vegetables. In baking and desserts, it provides tartness and acidity that balances sweetness and activates leavening agents. Common applications include vinaigrettes, ceviche, hollandaise, beurre blanc, marinades, and finishing drizzles for soups and grilled proteins.