strained fresh lemon juice
Rich in vitamin C (ascorbic acid) and citric acid with antimicrobial properties; contains flavonoids and polyphenols with antioxidant activity. Low in calories and provides minimal fiber due to straining.
About
Strained fresh lemon juice is the liquid extracted from ripe lemons (Citrus limon) that has been filtered to remove pulp, seeds, and fibrous material. Lemons are small, oval citrus fruits with thick yellow skin and acidic juice containing approximately 5-7% citric acid. The juice is clear to pale yellow, with a bright, sharp acidic flavor and subtle floral notes. Strained juice differs from whole lemon juice in that it provides a cleaner, homogeneous liquid suitable for culinary applications requiring clarity and consistent texture, while retaining the full nutritional and flavor profile of fresh-squeezed juice.
Culinary Uses
Strained fresh lemon juice is fundamental to countless cuisines, used as an acidulant to brighten flavors, preserve color in vegetables, and balance richness in dishes. It appears in dressings and vinaigrettes, marinades for fish and poultry, citrus-based sauces like hollandaise and beurre blanc, and beverages from lemonades to cocktails. In Mediterranean, Middle Eastern, and Asian cuisines, it functions as both a seasoning and a primary acid component. The juice is often added at the end of cooking to preserve brightness and acidity, or used raw in ceviche, gazpacho, and crudo preparations. Its versatility extends from sweet applications—lemon curd, meringue pie fillings—to savory finishing touches on grilled fish and vegetables.