History

Originating in Asia, lemons were introduced to Europe around the first century AD and spread across the Mediterranean. By the 15th century, they had become widely cultivated in Italy and Spain. Lemon juice gained popularity in baking during the 17th and 18th centuries as trade expanded and sugar became more accessible, allowing bakers to balance sweetness with tartness. Its use was further popularized in the Victorian era, as lemon-flavored cakes and pastries became fashionable. An interesting historical note is its role in preventing scurvy, which made lemon juice a valued commodity on long sea voyages.