tblsp lemon juice
Lemon juice is rich in vitamin C (approximately 53 mg per 100 ml) and contains notable amounts of citric acid, which aids mineral absorption. It is very low in calories and contains beneficial plant compounds with antioxidant properties.
About
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, which provides its characteristic sharp, sour taste, along with malic acid and other organic compounds. Lemon juice ranges from pale to golden yellow in color and has a distinctive tart, slightly bitter flavor profile with subtle floral notes. Fresh lemon juice contains the full spectrum of volatile compounds and enzymatic activity, making it distinct from concentrated or bottled versions, which undergo heat treatment or preservation processes that diminish some aromatic qualities.
Culinary Uses
Lemon juice functions as a crucial acidic component in virtually all culinary traditions, serving to brighten flavors, balance sweetness, and prevent oxidation in both sweet and savory preparations. It is essential in vinaigrettes, marinades, and emulsions; provides the primary liquid in ceviche; and enhances soups, sauces, and braised dishes across Mediterranean, Middle Eastern, and Asian cuisines. In baking and pastry work, lemon juice reacts with baking soda to create lift and adds complexity to cakes, custards, and meringues. A squeeze of fresh lemon juice is considered the finishing touch for numerous dishes, from fish and vegetables to cocktails and desserts.