Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Lemon Juice
LiquidsFreshly squeezed or bottled citrus juice. Acidic (pH 2-3) and bright-flavoured.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
1.03 g/cm3
1 Cup Weight
244g
Texture
Liquid
Category
Liquid
Top Substitute
Lime Juice
Use 1:1
Very similar acidity. Slightly different flavour profile.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 60.9 grams |
| 1/3 cups | 80.4 grams |
| 1/2 cups | 122 grams |
| 1 cups | 244 grams |
| 1.50 cups | 366 grams |
| 2 cups | 487 grams |
| 3 cups | 731 grams |
| 4 cups | 975 grams |
Density: 1.03 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Lemon Juice
Optional shopping references for bakers who want to compare tools and pantry options related to lemon juice.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Lemon Juice
Storage Tips
Fresh: refrigerate 2-3 days. Bottled: refrigerate after opening, use within 6 months.
Baking Science
Citric acid activates baking soda, prevents browning (inhibits polyphenol oxidase), and brightens flavours. Essential in curds and meringues.
Recipe Context
For syrups: viscosity can trap residual liquid in measuring tools.
For batters: precise liquid amount controls final thickness and rise.
For glazes: even small liquid changes alter flow and set time.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Viscous liquids leave residue in cups and spoons, reducing accuracy.
Brand Variance & Measuring Method
Baseline reference: 1 cup lemon juice = 244g. In real kitchens, a practical range is usually 234g-254g per cup (4% band).
Why this happens: liquids are usually more stable than dry ingredients, but viscosity and temperature still matter.