tb lemon juice

Lemon juice is the freshly expressed or processed liquid extracted from the fruit of Citrus limon, a small acidic citrus native to Asia. The juice comprises approximately 5–6% citric acid by weight, which gives it its characteristic sharp, sour flavor profile. Fresh lemon juice is typically pale yellow and contains both dissolved solids and volatile aromatic compounds that diminish over time. The juice may be expressed fresh from the fruit, bottled and pasteurized for shelf stability, or concentrated through evaporation of water content, with fresh juice delivering the most vibrant flavor and aroma.

Lemon juice functions as an essential acidic ingredient across global cuisines, brightening dishes through its sharp citric notes and preventing enzymatic browning in fruits and vegetables. It is fundamental to vinaigrettes and emulsified sauces, used as a marinade component for fish and poultry, and integral to countless Mediterranean, Middle Eastern, and Asian preparations. Beyond flavor, lemon juice serves technical functions: it denatures proteins in ceviche, activates leavening agents in baking, and provides preservative properties in pickling and preservation. A squeeze of fresh lemon juice elevates soups, grains, roasted vegetables, and seafood dishes with brightness and balance.