Squeezing lemon juice is a fun activity. While it's easy, squeezing an eighth lemon might make you wonder if the lemonade it makes is worth the effort. Learn how to avoid the problem of squeezing lemons and getting as much lemon juice out of each fruit, and forget about your worries!
Step
Part 1 of 2: Choice of How to Squeeze a Lemon
Step 1. Cut the lemons into equal lengths
Cut the lemon into two equal parts. That way, the skin will be more supple and easier to squeeze.
If you have a tongs-shaped orange squeezer, cut the lemon across to make it easier to insert
Step 2. Place the strainer over the bowl
This strainer will catch the seeds and pulp of the lemon, and pass the lemon juice into the bowl.
Step 3. Squeeze the lemon with tongs
Place the lemon wedge between the tongs, near the teeth, then press. This method is easy and fast to do without the need for special kitchen tools.
Step 4. Remove the lemon juice with a spoon or fork
This method requires more frequently used tools. Grasp the half of the lemon with one hand, pointing the lemon down to avoid splashing the juice on your face. Insert a fork or spoon into the flesh of the fruit and twist it around the lemon wedge. Repeat until only a small amount of lemon pulp remains.
- The fork allows you to scoop up the last of the lemon pulp, giving it more lemon juice. However, if you have to squeeze a lot of lemons, a spoon is a quicker option.
- If you only need to add a few drops of lemon juice to a dish, simply stick a fork into the whole lemon and squeeze it. Leftover lemons can still be used longer than if they had been cut in half.
Step 5. Use a manual orange squeezer
This fairly inexpensive tool can speed up your work a bit, but it does get a little messy. Buy tools made of wood, plastic, or porcelain-coated aluminum, as metal will rust when exposed to citric acid. This tool is available in three options:
- Hand juicer can be placed on top of the bowl by pointing the point upwards. Squeeze the lemon in half, and twist it several times around the pointed end of the squeezer. Squeeze to the edge of the fruit skin to remove all the juice.
- Reamer is a citrus squeezer with a pointed tip with a handle. Hold the lemon half in one hand, and rotate the squeezer around the lemon.
- Wringer hinged squeezer is the quickest option, but works only on lemons that can be stuffed into it. Cut off the protruding side of the lemon, if any, then insert it into the tool face down. Place it on top of the bowl and press the two sticks together to pinch the lemon and flip it over.
Step 6. Purchase an electronic citrus squeezer to squeeze out large amounts of lemon juice
Regular juicers will carry the bitter taste of the pulp into the juice, and even the metal blades will rust over time. Purchase a special electronic orange squeezer for better results.
- If using a regular juicer, peel the lemon peel first, or wash it thoroughly to remove any pesticide residue.
- Many experts agree that hand-squeezed lemon juice tastes better, perhaps because the electronic machine peels off too much of the lemon membrane, or is unable to remove the scented oils from the skin.
Part 2 of 2: Maximizing Lemon Squeeze Yield and Speed
Step 1. Choose a juicy lemon
Smaller lemons contain more juice. So, choose lemons like that when buying by the kilo, or when you have to squeeze a lot of lemons. Avoid lemons with rough skins because they may be old and have shriveled up and reduced their juices.
- When shopping, pick up two life-sized lemons. Compare the weights by holding them in your hands. Heavier lemons contain more juice.
- Meyer lemons are the most juiced varieties, but some vendors may offer Fino, Primofiori, or Lapithkiotiki lemons that are native to the Mediterranean. Lemon varieties that don't contain much fruit juice are Femminello, Interdonato, and Verna.
Step 2. Store the lemons in the freezer
When the plant freezes, the water content will turn into ice crystals and destroy the cell walls. After defrosting in the microwave or soaking for 15 minutes in water, all the liquid trapped in the cell walls will come out and add volume to the lemon juice.
Wash and dry the lemons before freezing in an airtight container. Fresh lemons can maintain their quality for at least 4 weeks in the freezer
Step 3. Heat the lemons in the microwave before slicing them
Warm lemons are easier to squeeze, and some say they release more juice. Microwave the lemons for 10-20 seconds, or a few more seconds if frozen, until soft and warm to the touch. This heating will soften the ingredients holding the lemon juice in place, making it easier to remove.
- This method works best with older lemons, or thick-skinned lemon varieties.
- A sign that it's been heating for too long is if the lemon is steaming because some of the juice inside is boiling.
Tips
- Many bartenders prefer citrus flavors that have been refrigerated for several hours (this is also supported by blindfolded taste tests). Unfortunately, the taste of lemon juice quickly turns bitter after a few days of storage, possibly due to the same chemical reaction that makes it even tastier!
- Many people squeeze lemons while rolling them on a hard surface. This will soften the lemon a little, but it won't have as much effect in the microwave. This method is also not good if you are going to use lemon peel because it can damage some of the scented oil.
- If your lemon is thick-skinned and has little juice, check the soil with a nutrient tester. The reason may be that the nitrogen content is too high, or the phosphorus content is too low.
- Place the cold lemons in the hot water for 20 minutes. Once it is no longer cold, it will release more juice because it is no longer frozen.
