Lemon Juice
Lemon juice is a tart, acidic liquid extracted from lemons. It's a versatile ingredient used for its bright flavor, acidity, and preservative qualities. It's primarily composed of citric acid, contributing to its sour taste and ability to balance richness and add a refreshing element to dishes. It acts as a natural antioxidant and can prevent enzymatic browning in fruits and vegetables.
History
Lemons originated in Asia and were cultivated in the Mediterranean as early as the Roman Empire. They were initially prized for ornamental purposes, gradually becoming a culinary staple, particularly in European cuisines. They were used as a preservative to prevent scurvy on long sea voyages and are now integral to global cooking, representing freshness and zest.
Common Uses
- Marinades: Used to tenderize and flavor meats, poultry, and fish.
- Dressings and sauces: Adds acidity and brightness to vinaigrettes, aioli, and other sauces.
- Baking: Incorporated into cakes, cookies, and other baked goods for flavor and leavening (with baking soda).
- Beverages: Used in lemonade, cocktails, and teas to add a tart and refreshing taste.
- Preservation: Prevents browning of fruits like apples and avocados, and aids in pickling and canning.
Storage Tips
Store lemon juice in an airtight container in the refrigerator. Freshly squeezed lemon juice typically lasts for 5-7 days. Commercially bottled lemon juice can last for several months after opening if properly sealed and refrigerated. Avoid storing lemon juice in direct sunlight or at room temperature for extended periods, as this can degrade its quality and flavor.
Nutrition Facts (per 100g)
Common Substitutes
- Lime juice: Provides a similar acidity, but with a different flavor profile; use in equal measure.
- Vinegar (white wine, apple cider, or rice): Offers acidity, but requires careful flavor balancing; use half the amount of lemon juice.
- Citric acid: Can be dissolved in water to replicate lemon juice; use 1/2 teaspoon citric acid per tablespoon of water (adjust to taste).
- Yogurt or buttermilk: Adds tang and moisture, useful in place of lemon juice for tenderizing meats or in some baking recipes, but alters flavor; use in equal measure.
- Tamarind paste: Has a tart and complex flavor profile; dilute with water to achieve a similar acidity as lemon juice; adjust to taste.