How to Juice a Lemon

Lemon juice in a small bowl with citrus reamer and fresh lemons nearby.

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Learn how to juice a lemon 6 ways, so you can add lemon juice to your recipe with whatever tools you have on hand.

Course Ingredient, Juices

Cuisine American, Mediterranean

Prep Time 5

Cook Time 0

Total Time 5

Servings tablespoons

Calories 16kcal

Author Yumna Jawad

Equipment

Ingredients

1 lemon

Instructions

Hand squeezing

Roll the lemon on a countertop with the palm of your hand to loosen the juices.
Cut the lemon in half. Hold one lemon half over a bowl with a sieve if desired, cut side down.
Squeeze the lemon with one hand over a bowl. Repeat with the other half.

Citrus Reamer

Cut the lemon in half. Hold one lemon half over a bowl with a sieve if desired, cut side up.
Use a citrus reamer to twist and press into the lemon, extracting the juice. Repeat with the other half.

Citrus Juicer

Cut the lemon in half. Place a citrus juicer over a bowl or glass.
Put one lemon half on the juicer, cut side down. Press down on the juicer to extract the juice. Repeat with the other half.

Fork or Spoon Method

Cut the lemon in half. Hold one lemon half over a bowl with a sieve if desired, cut side up.
Press either a spoon or fork into the center of the lemon half segment and squeeze and twist. Use the fork/spoon to scrape against the lemon’s sides to extract as much juice as possible. Repeat with the other half.

Blender Method

Cut the lemon into small pieces and remove the seeds.
Place the lemon pieces in a blender. Add a small amount of water if desired and blend until smooth.
Strain the mixture through a fine mesh sieve or cheesecloth into a bowl.

Microwave Method

Roll the lemon on a countertop with the palm of your hand to loosen the juices.
Pierce the lemon in several places with a fork or knife.
Microwave the lemon for about 15-20 seconds.
Cut the lemon in half and squeeze the juice into a bowl with a sieve if desired.

Notes

Storage: Store lemon juice in an airtight container in the refrigerator for up to 2 weeks. Beyond that, it’s best to transfer it to the freezer for up to 6 months. Thaw overnight in the fridge.

Tips:

Start with ripe lemons. Look for lemons that are plump, firm, and heavy for their size. Ripe lemons yield more juice and are easier to extract juice compared to underripe ones.

Roll firmly. Don't be shy when rolling the lemon across the countertop. You want to break down the membranes and loosen the juices.

Apply even pressure. If using a citrus reamer, juicer, fork, or hand, apply even pressure when extracting the juice. Rotate the lemon half to make sure you cover all sections of the lemon.

Know the yield. The amount of lemon juice you'll get will depend on the size, ripeness, and juicing method used. However, on average, one medium-sized lemon will yield approximately 2-4 tablespoons of lemon juice. The blender method will yield the most juice.

Nutrition