This post may contain affiliate links. Please read our disclosure policy.
Whether you want wedges or slices, follow this tutorial and learn how to cut lemons and limes like a pro. Sliced lemon rounds make gorgeous toppings on tarts and cakes, and lemon and lime wedges are indispensable in the kitchen for garnishing and seasoning.
why learn to cut lemons & limes
- You’ll have beautifully garnished recipes and meals – like restaurant style citrus!
- You can maximize the juice from the lemons and limes with proper cutting.
How to cut lemons & limes
You don’t have to have culinary knife skills to get gorgeous, uniform slices. A little time, practice, and patience is all you need to master your cuts.
Cut into slices
- Hold a clean lemon or lime, stand it on its side and using a sharp knife, slice off the bottom.
- Slice into the desired thickness, trying to keep slices even.
- Keep slicing until you reach about a half inch on the other end.
Cut into wedges
- Hold your clean lemon or lime on its side and slice off the top and bottom.
- Stand your fruit up vertically and cut in half.
- Remove the seeds that you can see.
- Lay each half on the cutting board – one cut side down – and slice into desired wedge sizes. You can cut each half in half and then in half again to end up with 8 wedges total.
Tips for cutting lemons & limes
- Always Use a sharp knife. A sharp knife makes cutting easy. Dull knives make cutting almost impossible.
- Be mindful of the direction that you’re cutting. Lemon wedges cut from a lemon halved lengthwise are move flexible and easier to squeeze than those cut horizontally.
- Cut carefully: Always, remember to use the claw – tuck your fingers in to avoid injuring yourself.
how do you store cut lemons & limes
Wrap tightly or pack into a sealed bag. They should last 3 to 4 days. For the juiciest fruit, remove it from the fridge 30 minutes before using it.
Frequently asked questions
To maintain lemon and limes’ moistness, cover them. (That’s why bartenders keep their garnishes in those covered trays!) Ideally, try to cut right before using – that is when the fruit contains its highest concentration of vitamin C.
For wedges, try standing each one up lengthwise and making a narrow slice, cutting off the white membrane holding the seeds. Use the tip of the knife to flick off any stragglers. For lemon or Iime rounds, no real shortcuts: use the knife tip to poke out the offenders.
Depending on your recipe, you might need lemon rounds or wedges. If your drink needs a higher acidity, go for wedges. For drinks that need a more subtle flavor or just a little bit of tartness, use rounds.
Go sharpen your knife, cut up some lemons and/or limes, and add some zing to your glass of bubble water or slice of grilled fish. Now you know how to cut lemons and limes – whether it’s wedges or slices!
More kitchen knife tutorials:
- How to Cut Zucchini
- How to Chop Parsley
- How to Cut Brussel Sprouts
- How to Cut a Tomato
- How to Cut Onions
- How to Cut an Avocado
- How to Cut Lettuce
- How to Cut Cauliflower
- How to Cut Dragon Fruit
- How to Cut an Apple
If you find this tutorial for How to Cut Lemons & Limes helpful or if you try any recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of trying out this tutorial and we would love to hear about your experience. And if you snapped some shots, share it on Instagram so we can repost on Stories!
How to Cut Lemons & Limes
- 1 Lemon or Lime
- Holding the lemon or lime on its side, remove half an inch off the bottom.
- Slice into desired thickness until you reach about an half inch or the pith on the other end
- Holding the lemon or lime on its side, remove half an inch off the top and bottom.
- Stand the lemon or lime up vertically and slice in half, then remove seeds.
- Lay each half on the cutting board and slice into desired wedge sizes. You can cut each half into fourths to make up to 8 wedges total.
- If desired, slice the pith off from each wedge.
- Add to drinks or use for garnish.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Photo Credit: Erin Jensen