Okay, we all should know how to make lemon juice. But have you ever wondered just how many lemons it takes for per tablespoon or cup of lemon juice? How about an easier way to squeeze the most out of a single lemon?
Tips & Tricks
A lemon produces between 1/4 and 1/3 cup fresh-squeezed juice. That equals about 4 to 5 tablespoons per lemon.
To get the maximum amount of liquid from the fruit, microwave the lemon for 10 seconds before cutting and squeezing. Alternatively, you can warm the lemon in a bowl of warm water or simply roll it against the countertop while pressing down firmly for 10 seconds to loosen up the pulp before squeezing.
You can also use a citrus squeezer or a food processor with a juicing tool to make the job a little easier and get the most out of each fruit. If you don’t have a juicer, press a fork against the flesh of the lemon to squeeze out every last drop of juice.
No lemons on hand? For most recipes that call for lemon juice, you can substitute lime juice in equal amounts. (By the way, all of the above tips also work on lemon’s green cousin.)
For 1 teaspoon lemon juice, substitute 1/2 teaspoon of white vinegar OR 1 teaspoon of white wine. Please note that it does depend on the recipe – you should use the lime option if you’re trying to replace lemons in most uncooked dishes or drinks, but the acidity of the vinegar and wine will do the trick in most recipes that require cooking or baking. Some recipes call for lemon juice not for flavor but to keep fruit such as strawberries from turning brown.
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