t lemon juice

Lemon juice is the acidic liquid extract from the fruit of Citrus limon, a citrus tree native to South Asia that is now cultivated globally in temperate and subtropical climates. The juice comprises approximately 5-6% citric acid by weight, along with ascorbic acid (vitamin C), flavonoids, and essential oils that provide its characteristic sharp, tart flavor profile. Fresh lemon juice is extracted by pressing or squeezing the fruit and varies in acidity and intensity depending on ripeness, variety, and growing conditions. Commercial lemon juice is also available in bottled, concentrated, and frozen forms, though these products contain preservatives and lack the aromatic complexity of fresh juice.

Lemon juice is one of the most versatile ingredients in global cuisine, functioning as both an acidulant and flavor enhancer. It is essential in vinaigrettes, marinades, and sauces such as hollandaise and beurre blanc; brightens dishes across Mediterranean, Middle Eastern, and Asian cuisines; and prevents oxidation in cut fruits and vegetables. Lemon juice is fundamental to beverages including lemonades and cocktails, and enhances the flavor of seafood, poultry, and vegetables without overpowering other ingredients. Its acidity also aids in curdling milk for certain cheeses and enables the curing of raw fish in ceviches and similar preparations.