Does lemon juice burn in the oven? Here’s the answer

Lemon juice is an excellent source of vitamin C. We should all take lemon juice on a daily basis to meet our vitamin C requirements. It also helps to absorb other nutrients, such as iron and helps to build a better immune system and healthy teeth, skin, hair eyes. It is also loved for its fresh tangy flavor.

Suppose you are a lemon flavor lover obsessed with trying something new with lemon juice.

You must be wondering, does lemon juice burn in the oven? Basically, lemon juice does not burn in the oven. Still, it depends on how long lemon juice is put in the oven.

Does lemon juice burn in the oven?

The watery pulp of the lemon is known as lemon juice. Lemon juice is the main edible portion of lemon used in lemon water or any dish. It contains 89% water, 64% of vitamin C, 9.3g of carbohydrates, 1.1g of protein, 0.3g of fat, 2.8g of fiber, and 2.5g of sugar per 100g of lemon juice.

While making a dish with lemon juice, the concern might be whether lemon juice burns in the oven.

Usually, lemon juice does not burn in the oven. Lemon juice contains 89% water per 100 g; if you heat lemon juice for too long a period under high heat water, the juice will evaporate, and the concentration of lemon juice will be thick and can burn sometimes.

The suggestion would be; if you want to put nothing but lemon juice in the oven, do not put it at a high temperature for a long time.

Or you can heat it with low power and temperature for a couple of seconds. And if you put lemon juice with water or any dishes, then it is fine to follow the recipe guideline.

What happens when you put lemon juice in the oven?

From the previous discussion, we know that per 100g of lemon juice, 89% is water.

Water content decreases when we heat lemon juice in the oven, even with water or other dishes. As a result, lemon juice gets concentrated, and it could taste more tarty and tangy, and the acid present in lemon juice can dull the color of other foods. Otherwise, the flavor of lemon juice does not affect too much by heating the oven.

What changes take place when you heat lemon juice?

Lemon juice is very heat sensitive like other citrus fruits. Phenolic compound and ascorbic acid is the primary element of any citrus fruit; lemon is not different from that.

The main changes occur in lemon juice’s nutritional value when heated. The nutritional damage can occur at low temperatures; it starts from 86°Fahrenheit. The principal acid in lemon juice is ascorbic acid, also known as vitamin C, which can react with air under high heat. The reaction process of acid with air is known as oxidation; it can change the pigment of other food.

Therefore, this table can help you to understand the value changes of vitamin C in lemon juice under different heating

Lemon Juice

TemperatureVitamin C concentrationTotal changes
68°F305.75 mg/l
86°F301.37 mg/l1.4
104°F275.11 mg/l8.7
122°F275.11 mg/l0.0
140°F275.11 mg/l0.0
158°F248.85 mg/l9.5
176°F248.85 mg/l0.0

Here we can see the temperature between 68°F to 176°F; the total vitamin C concentration change is 19.7 mg/l, which is not to be neglected.

Tips for putting lemon juice in the oven

Some tips can be followed for less damage to lemon juice’s nutritional value and taste by heating.

  • Do not put lemon juice for too long in the oven
  • Add lemon juice at the last moment of cooking
  • Never put lemon juice into tea when it is too hot
  • In the baking, use the lemon zest for lemon flavor instead of just lemon juice

Can you put lemon juice with water in the oven?

Lemon water is the most renowned detox water. You can put lemon juice in the oven with water. Its flavor won’t change significantly. But a, prolonged heat can reduce nutrient present in the lemon juice.

If you want to make warm lemon juice detox water, simply put your water in an oven-safe glass, then place it in the oven for 30 to 40 seconds. Then add lemon juice—no need to put lemon juice water for too long in the oven.

What happens if you burn lemon juice?

If you burn lemon juice, it will taste bitter and ruin the color of other foods if you burn it with other food. To avoid this problem, use a low temperature and a short time while using lemon juice. Lemon juice should add at the last moment of cooking. Lemon zest can be used for more intensity as an alternative to too much lemon juice.


There is nothing in comparison with lemon juice for its high vitamin C content required for antioxidants. By heating, the carbon compounds of lemon juice break down, and air oxidizes acid. As a result, it can reduce nutrients. Lemon juice must not be in the oven or any heating medium for long.