How to squeeze more lemon juice

Content

Method 2 of 3: Slice a lemon
Method 3 of 3: Extract the juice
Tips
Warnings
What do you need
Warming up the lemon
Slicing lemon
Extracting juice

1 Freeze the lemon to heat and defrost it later. To get the most juice out of the lemon, freeze the lemon before squeezing it. After the lemon is frozen, remove it from the freezer and thaw it for 4-8 hours until the skin is at room temperature. As the lemon heats up, the frozen juice in the fruit pulp will begin to expand and flow out. This will make it easier for you and will allow you to squeeze a lot more juice out of the lemon.

Cold or lukewarm lemon is much more difficult to juice. The juice is best squeezed out of heated lemon.

2 Place a whole lemon in the microwave for 10 to 20 seconds. Place the lemon on a paper towel or plate. Place the lemon in the center of the microwave. Heat the lemon on medium power for 10 to 20 seconds.

It's faster than soaking a lemon in warm water, but also a little more risky. If there are tiny holes in the lemon peel, some of the juice will evaporate through them.
If the lemon has been at room temperature, heat it for 10 seconds. If it was in the refrigerator, put it in the microwave for 20 seconds.

3 Soak the lemon in a bowl of warm water for 30-40 minutes. Take a large bowl and fill it with hot water from the sink. Place the lemon in a bowl and let it sink to the bottom.Soak the lemon for 30-40 minutes, changing the water every 10 minutes to keep it warm.

This method takes longer than heating a lemon in a microwave oven, but all the juice will definitely remain inside.

4 Roll out the lemon before you cut it so that it starts to exude juice. Roll the lemon out on a counter or cutting board before cutting. Lay the lemon on its side, cover it with your palm and apply a little pressure. Then roll the lemon with your palm on a hard surface for 30–45 seconds to soften the inside of the pulp.

Advice: if you come across a very hard lemon, squeeze and roll the lemon with a rolling pin.

Method 2 of 3: Slice a lemon

1 Wash the lemon and place it on a cutting board. Wash your hands with soap and water before rinsing the lemon with cool water. Shake it over the sink and pat dry with a paper towel. Place the fruit on a clean cutting board.
- The next step can lead to a little mess, so wash your hands to keep dirt out of the juice.
2 Cut the lemon in half along the center. Take an unsharpened chef's knife with a sharp blade. While holding the lemon with your left hand, lower the knife directly over the center of the lemon. Pierce the lemon with a knife blade and move your hand to avoid cutting yourself. Press down on the knife to cut the lemon in half.
- The idea behind this method is to expose as much of the pulp as possible. If you cut a lemon across, a large amount of juice will remain near the tails.
Advice: if you want to avoid clutter, stick with two halves. If you want to split the lemon into more pieces, cut each piece in half.
3 Peel the lemon over a sieve to extract the juice. Place the whole lemon upright on a cutting board. Take a lemon in your left hand. Cut the rind off at an angle, starting at the top of the lemon. Cut the rind by moving a knife between the rind and the pulp. Rotate the lemon along its axis to completely remove the rind.
- Peeling a lemon is not a pleasant experience, but it is the only way you can get the juice from all parts of the lemon.
- Peel off the peel by sliding the knife away from the hand holding the lemon. If the lemon is too small or your hands are too large, pinch it with tongs.

Method 3 of 3: Extract the juice

1 Squeeze the lemon while holding it over a large bowl. Take a lemon in your hand and hold it over a large bowl, just under the rim. Take the peeled lemon in the palm of your hand and direct the pulp towards the bowl. Squeeze the lemon in your hand to squeeze out most of the juice. To squeeze the juice out of the slices, hold the ends between your index finger and thumb. Squeeze your fingers together to squeeze out as much juice as possible.
- Place a strainer over a bowl if you don't want the pulp to drip into the juice.
- Avoid using a bowl that is too small to sprinkle lemon juice all over the kitchen. Use a bowl that is at least 4-5 times the size of the lemon.
Advice: If you don't want to get your hands dirty, try squeezing the lemon out with tongs.
2 Pierce the pulp with the teeth of a fork before squeezing the lemon again. After you squeeze some of the juice out of the lemon, pick up a fork. Use the teeth of a fork to poke holes in the surface of the lemon. Poke each section 5-10 times to break open the flesh. Then squeeze the lemon again to squeeze out more juice.
- If desired, you can use a knife instead of a fork. The fork teeth only allow you to pierce the lemon in several places at once.
3 Use a hand juicer to gently squeeze out the juice. This device is great for juicing fruit. If you are going to use a juicer, cut the lemon in half across. Place one half skin side up on a juicer. Press down while rolling the lemon over the blades. Continue turning the lemon for 45-60 seconds to extract the juice. Repeat this process with the other half of the lemon.
- Unscrew the top of the juicer to reach the freshly squeezed juice.

Tips

Grocery stores usually sell lemons of the Eureka or Lisbon varieties. Meyer's lemons are smaller, but yield much more juice. They can usually be found in the Asian goods section as they are originally from China.