tbl fresh lemon juice
High in vitamin C (ascorbic acid) and citric acid, providing antioxidant and antimicrobial properties. Relatively low in calories (approximately 3–4 calories per tablespoon) with minimal fat, protein, or carbohydrates.
About
Fresh lemon juice is the extracted liquid from citrus fruit of the species Citrus limon, native to South Asia and now cultivated globally. The juice comprises approximately 5–6% citric acid by weight, along with ascorbic acid (vitamin C), flavonoids, and other organic compounds that give it a distinctly tart, acidic taste. The flavor profile is bright, sharp, and slightly floral, with subtle variations depending on the lemon variety, growing conditions, and harvest time. Fresh-squeezed juice differs from bottled or reconstituted versions in its volatile aromatic compounds and enzymatic activity, which gradually diminish after extraction.
Culinary Uses
Fresh lemon juice is one of the most versatile ingredients in global cuisine, serving as an acidifying agent, flavor brightener, and preservative. It is essential to Mediterranean, Middle Eastern, Asian, and American cooking—used in vinaigrettes, marinades, desserts, beverages, fish and seafood preparations, and sauces. In addition to flavor, lemon juice prevents oxidation in cut fruits and vegetables, curdles dairy, and activates flavor compounds in other ingredients. It is commonly added at the end of cooking to brighten dishes or used raw in dressings, cocktails, and preserves.