spoons of lemon juice
Lemon juice is rich in vitamin C (ascorbic acid) and citric acid, providing antioxidant and preservative properties. It is low in calories and contains trace amounts of potassium and other minerals.
About
Lemon juice is the liquid extract obtained from fresh lemons (Citrus limon), a citrus fruit native to Asia that has been cultivated throughout the Mediterranean region for centuries. The juice constitutes approximately 5-6% citric acid by volume, which provides its characteristic sharp, sour taste, along with malic acid and ascorbic acid. Fresh lemon juice ranges from pale yellow to golden in color and contains both soluble solids and pectin, which contribute to its slight turbidity when freshly squeezed. The juice's flavor profile combines tartness with subtle floral and herbaceous notes, varying slightly depending on the lemon variety, ripeness, and growing conditions.
Culinary Uses
Lemon juice functions as a fundamental flavor enhancer and acidulant across virtually all global cuisines. It is used to brighten dishes, balance richness and sweetness, and preserve the color of fresh produce. Common applications include dressings and vinaigrettes, marinades for fish and poultry, finishing acid for soups and sauces, beverage preparation, and baking. In Mediterranean cuisine, it is essential to Greek and Italian preparations; in Asian cuisines, it complements seafood and vegetables; in Latin American cooking, it forms the basis of ceviches and cocktails. Lemon juice also serves functional roles in food preservation and as a natural deodorizing agent.