An acidic juice produced by squeezing lemons by hand or with the aid of a juicer. Lemon juice contains about 5%% citric acid and is often used to make lemonade - a refreshing beverage, to marinate meats, flavor baked goods and blended with other fruit juices.
White fluid that comes out of a Lemon when squeezed. It creates cloudy environment when placed in a transparent holder like glass or pitcher.
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Conserving and Storing
Lemon juice is a common ingredient in recipes for desserts, sauces and dressings. It provides a tart flavor and a good dose of acid that helps balance out the taste of a dish. Since the amount of lemon juice that is needed for recipes is generally low, most of the lemon ends up going to waste. Rather than throwing the lemon away, squeeze the juice out and store it for later use. When stored correctly, fresh lemon juice can be kept for several months.
Wash your hands with soap and warm water. The lemon juice will most likely come in contact with your hands, so it is important that they are clean.
Cut the lemon into two equal halves.
Hold one half of the lemon so the flesh is facing up towards the palm of your hand. Put an ice tray directly under your hand and squeeze the juice out of the lemon. As you squeeze, the ice tray will begin to fill with lemon juice. Since the flesh is facing up, you are less likely to get seeds in the juice.
Repeat the process for the other half of the lemon and any other additional lemons you want to juice.
Place the juice-filled ice trays in the freezer and store for up to 6 months.