Lemon Juice: How To Juice Your Lemons To Yield The Most Juice!
Recipes often call for the juice of a lemon to brighten up a dish, if it doesn't notate an amount you may be wondering "how much juice is in a lemon"? Look no further, I'm here to answer any questions you may have about measuring lemon juice or lemon zest in the kitchen!
1tablespoonhoney(optional - great for baking with lemon juice)
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Instructions
(**see tips below before starting to yield the most juice from your lemons**) Slice your lemons in half horizontally across their widest point. Squeeze each half of your lemon in a juicer, either into a clean storage container or measuring cup.
Repeat until you have the amount of lemon juice needed. Store for later use if desired.
Mix lemon juice with honey before using in baking if desired, or mix lemon juice, honey, and water in a pitcher then serve over ice cubes for refreshing lemon water.
Notes
Yield is ½ cup lemon juice, with 2 servings of ¼ cup each.
Roll the fruit across a hard surface like a cutting board or the counter and press firmly as you roll it to massage its surface. Do this for about 10 to 15 seconds before juicing it.
Prepare your lemon(s) for juicing by heating it in the microwave for 20-30 seconds, or until it becomes warm. Before putting it in the microwave, be sure to remove the stickers.
To squeeze as much juice out of a lemon as possible, a reamer or a juicer will help. If you don't have any of these juicing tools, use a tong to hold the lemon and help you squeeze it by hand.
When using a reamer or a juicer, cut the lemon in half horizontally to get the most juice out of it.
Cut lemons in half lengthwise if you're going to squeeze the juice by hand. This will allow you to get the most juice out of the fruit by exposing as much of the flesh as possible.
A fork can help break up the lemon's pulp before you squeeze it or juice it, so use it to poke your fruit a few times.