spoons lemon juice
Rich in vitamin C and citric acid, lemon juice supports immune function and aids mineral absorption. It contains minimal calories (approximately 3 per tablespoon) and no fat or protein.
About
Lemon juice is the acidic liquid extracted from fresh lemons (Citrus limon), a citrus fruit native to Asia and widely cultivated in Mediterranean regions and beyond. The juice comprises approximately 5-6% citric acid by volume, along with ascorbic acid (vitamin C), flavonoids, and volatile compounds that give it its characteristic sharp, bright flavor. Commercially available lemon juice is sold both fresh-squeezed and as a shelf-stable concentrate or bottled product, with the latter often pasteurized and sometimes containing preservatives. The juice is slightly yellow to clear in appearance and ranges from intensely tart to mildly acidic depending on the lemon variety and ripeness at harvest.
Culinary Uses
Lemon juice functions as both a flavor enhancer and a functional acid in cooking, acting to brighten dishes, balance sweetness, and preserve ingredients. It is essential in vinaigrettes, marinades, and sauces across European, Mediterranean, and Asian cuisines. The acid denatures proteins in seafood (as in ceviche), prevents oxidation in fruits and vegetables, and intensifies the perception of other flavors. Common applications include deglazing pans, finishing soups and proteins, acidulating poaching liquid, and creating emulsified sauces like hollandaise and aioli. Lemon juice is equally vital in beverages, desserts, and preserves.