Lemon juice is the tart, acidic liquid extracted from lemons, widely used in cooking, baking, beverages, and even cleaning. Here’s a detailed look:
Description
- Source: Juice from fresh lemons (Citrus limon).
- Flavor: Bright, tangy, acidic, and slightly sweet depending on the lemon.
- Forms: Fresh-squeezed, bottled (pasteurized), or frozen.
Nutritional Highlights (per 1 tablespoon / 15 mL of fresh juice)
- Calories: 4
- Carbohydrates: 1.3 g
- Vitamin C: ~18% of daily value
- Minimal amounts of potassium and other micronutrients
Common Uses
- Cooking & marinades: Adds brightness to fish, chicken, and vegetable dishes.
- Baking: Key in lemon cakes, pies, and cheesecake for tartness.
- Beverages: Lemonade, cocktails, and infused water.
- Salad dressings & sauces: Balances flavors and adds acidity.
- Preservation: Prevents fruits like apples and avocados from browning.
Storage Tips
- Fresh lemon juice: Store in a sealed container in the fridge for up to 3–5 days.
- Frozen juice: Can be stored in ice cube trays for months.
- Bottled juice: Check expiration; often lasts several months once opened if refrigerated.
💡 Tip: For maximum flavor, always use fresh-squeezed lemon juice in recipes when possible—bottled juice is convenient but can taste slightly bitter or flat.
If you want, I can also share a quick hack to juice lemons faster and get more juice per lemon—it’s surprisingly easy. Do you want me to?
