The lemon (Citrus × limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar, and China.[2]
The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses.[2] The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5–6% citric acid,[citation needed] with a pH of around 2.2,[3] giving it a sour taste. The distinctive sour taste of lemon juice, derived from the citric acid, makes it a key ingredient in drinks and foods[4] such as lemonade and lemon meringue pie.
^"Citrus limon (L.) Osbeck". World Flora Online. The World Flora Online Consortium. 2022. Archived from the original on March 14, 2024. Retrieved July 23, 2022.
^ abJulia F. Morton (1987). "Lemon in Fruits of Warm Climates". Purdue University. pp. 160–168. Archived from the original on November 26, 2019. Retrieved December 18, 2007.
^James N. Spencer; George M. Bodner; Lyman H. Rickard (2010). Chemistry: Structure and Dynamics. John Wiley & Sons. p. 481. ISBN 9780470920930. Archived from the original on October 4, 2023. Retrieved August 22, 2023.
^Comprehensive Natural Products II: Chemistry and Biology. Elsevier. 2010. ISBN 9780080453828. Archived from the original on October 4, 2023. Retrieved August 22, 2023.
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