pt. lemon juice
Rich in vitamin C (ascorbic acid) and citric acid, lemon juice is low in calories and sugar. It contains minerals including potassium and small amounts of calcium and magnesium.
About
Lemon juice is the acidic liquid extracted from the fruit of Citrus limon, a small citrus tree native to Asia and widely cultivated in Mediterranean and subtropical regions worldwide. The juice comprises approximately 5-6% citric acid by weight, along with ascorbic acid (vitamin C), minerals, and aromatic compounds that give lemons their characteristic tart, bright flavor. Fresh lemon juice ranges from pale to golden yellow in color and offers a sharp, clean acidity balanced by subtle sweetness. Commercial bottled lemon juice typically contains citric acid as a preservative and maintains a shelf-stable form, while fresh-squeezed juice deteriorates rapidly upon exposure to air and light.
The juice is extracted from the flesh of the lemon, which contains numerous juice sacs. Bottled versions are either made from concentrate (reconstituted with water) or from fresh-pressed juice that has been pasteurized and preserved.
Culinary Uses
Lemon juice functions as both a flavor agent and chemical modifier across virtually all culinary traditions. Its primary role is to brighten dishes through acidity—a squeeze of fresh juice elevates the flavor profiles of soups, sauces, fish, vegetables, and desserts. In baking and pastry work, lemon juice reacts with baking soda to create lift, while also preventing enzymatic browning in cut fruits and vegetables. The juice is essential in marinades and ceviche preparation, where its citric acid denatures protein. It serves as a key component in beverages ranging from lemonade to cocktails, and is fundamental to Mediterranean, Middle Eastern, and Southeast Asian cuisines, where it appears in dressings, dips like hummus, and fish preparations.