Lemon puree

Lemon puree is made from whole lemons, typically including the juice, pulp, and sometimes zest. The lemons are processed to create a smooth or slightly textured paste, often after being blanched or sterilised to improve shelf life and texture. It is a concentrated form of lemon, retaining its characteristic flavour and acidity.

Lemon puree is used to impart a fresh, zesty lemon flavour and aroma to a wide range of food products. It can also contribute acidity, aiding in preservation or balancing sweetness. Common applications include baked goods, desserts, sauces, marinades, beverages, and confectionery.

Lemon puree is not considered a food additive and does not have an E-number. It is a natural food ingredient. As a source of vitamin C and citric acid, it contributes to the nutritional profile of foods. Regulatory bodies like EFSA have evaluated citric acid, a component of lemon, and established acceptable intake levels, though specific evaluations for 'lemon puree' as a distinct ingredient are not typically noted. Evidence does not suggest adverse health effects from consuming lemon puree in typical food quantities.