t. lemon juice

Lemon juice is the acidic liquid extracted from lemons (Citrus limon), a small, yellow citrus fruit native to Southeast Asia. The juice comprises approximately 5-6% citric acid by weight, giving it its characteristic tart flavor, along with malic acid and trace amounts of tartaric acid. Fresh lemon juice is extracted by pressing or squeezing ripe lemons and ranges in color from pale yellow to golden. It may be consumed fresh or preserved through bottling, concentration, or freezing. The juice's acidity and flavor profile make it a fundamental acidic component in countless culinary applications.

Lemon juice functions as both a flavoring agent and a chemical modifier in cooking. It brightens dishes with its bright acidity, balances rich flavors, and prevents oxidative browning in fruits and vegetables. In savory cooking, it is essential in vinaigrettes, marinades, sauces (such as hollandaise and beurre blanc), and seafood preparations. In baking and desserts, lemon juice provides tartness and interacts chemically with baking soda to activate leavening. It is also used in beverages, preserves, and as a natural preservative. Across cuisines, from Mediterranean to Southeast Asian cooking, lemon juice remains a foundational ingredient.