Lemon Juice

Fresh-squeezed lemon juice: refrigerate in airtight container up to 2 weeks. Freeze in ice cube trays for longer storage. Bottled lemon juice: follow package dates once opened.

High in vitamin C; provides minimal calories and macronutrients

Room temperature lemons yield more juice; roll firmly on counter before squeezing

Add lemon juice at the end of cooking to preserve bright, fresh flavor

Use lemon juice to prevent browning on cut apples, avocados, and potatoes

Zest lemons before juicing to capture aromatic oils for extra flavor

Fish and seafood (classic brightening agent)

Garlic, olive oil, and herbs for Mediterranean dishes

Berries and stone fruits in desserts

Chicken, especially roasted or grilled

Leafy greens in salads

Butter for compound butters and sauces

Adding lemon juice too early when cooking greens, which turns them drab olive

Using bottled lemon juice in recipes where fresh flavor is critical (cocktails, dressings)

Over-juicing causing bitter oils from pith to mix in

Not straining out seeds and pulp when smooth texture is desired