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Lemon juice is the pure juice from the lemon itself. On average, there are 3 tablespoons of juice in one lemon. For a cup of fresh lemon juice, you would need to squeeze about 5 1/4 fresh lemons. Of course this will vary depending on the size of your lemons.

Lemon Juice can be used to cut through rich flavors in salad dressings, dips, marinades, and sauces. Delicious when it's used to brighten soups, whipped cream, and rich, cheesy pasta dishes.

Lemons are used as a flavoring for baked goods, including pies, cakes, muffins, and tarts, or the juice is mixed into puddings, icings, sherbet, bars, marmalades, and curds.

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In addition to the juice, the peel of the lemon can be zested for cookies, salads, grain bowls and meats. It can be sliced and candied as a sweet dessert.

Lemon juice and zest are also used to accent cocktails, lemonades, sparkling waters, and other beverages. In African and Middle Eastern countries, Lemons are preserved in salt and are eaten as a sweet and sour condiment.

Lemons pair well with aromatics such as garlic, onions, and capers, cheeses such as parmesan, mozzarella, and gruyere, potatoes, other fruits such as nectarines, peaches, and pears, herbs such as parsley, mint, rosemary, and thyme, vanilla, and meats such poultry, turkey, and fish.

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Whole, unwashed lemons will keep for a couple of days at room temperature and 1 to 2 weeks when stored in a plastic bag in the crisper drawer of the refrigerator.

Freshly squeezed lemon juice will also last up to 2 weeks in the refrigerator. When frozen, the juice will keep for 3 months.

Lemons are an excellent source of Vitamin C. Studies have shown that Vitamin C is a vital nutrient in preventing many modern diseases.

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