Lemon juice
Juice squeezed from lemons, without peel or seeds. It adds acidity and is not equivalent to the weight of a whole lemon.
What it offers and why to use it
Juice squeezed from lemons, without peel or seeds. It adds acidity and is not equivalent to the weight of a whole lemon. Strain out seeds and add to dressings or dips near the end, tasting the acidity.
Juice squeezed from lemons, without peel or seeds. It adds acidity and is not equivalent to the weight of a whole lemon.
From shopping to cooking
Choose
Squeeze sound fruit or choose juice with no added sugar.
Store
Refrigerate freshly squeezed juice in a sealed container and use promptly; it can be frozen in portions.
Prepare
Strain out seeds and add to dressings or dips near the end, tasting the acidity.
How to make the most of it
Good pairings
Pairs with avocado, pulses, herbs and olive oil.
How to substitute it
Another citrus changes acidity and aroma; add gradually and taste.
Recipes with lemon juice
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