Lemon 1 article

Sharp acidity makes lemon primarily a culinary flavoring fruit rather than a typical stand-alone snack. Its highly tart juice and aromatic yellow peel supply acidity, zest, and fragrance to vinaigrettes, marinades, baked goods, beverages, and garnishes. Citric acid accounts for much of the sourness, while peel oils contribute aroma. Whole lemons, fresh-squeezed juice, and bottled juice can differ in flavor and added ingredients, so they should not be treated as interchangeable in food comparisons.