In this article, we will answer the question “How much juice per lemon?”, and how to juice a lemon?
How much juice per lemon?
The amount of juice in a lemon depends on the size of the lemon. The following table shows an estimated amount of juice in small, medium, and large-sized lemons.
|Small||1 Tbsp||5 fl.oz||1 lemon|
|Medium||2 Tbsp||1 fl.oz||1 lemon|
|Large||3 Tbsp||1.5 fl.oz||1 lemon|
Use a medium-sized or a 3.5-ounce Lemon to get the lemon zest. It will yield about 1 Tablespoon of lemon zest.
How to juice a lemon?
The following tips can be used to extract maximum juice out of the lemons.
- First of all, you have to make sure the lemons are at room temperature.
- Then gently roll the lemon on the counter or cutting board or between your hands. This is important to soften the lemon so that maximum juice can be extracted.
- Plac the lemon in the microwave for only 10 seconds. This can also maximize the juice yield. Cut the lemon in half using a sharp knife.
- You can easily juice the lemon using your hands. But If you have cuts or wounds on your hands, refrain from doing so.
The citrus juice will irritate the wounded/cut area. Wear latex gloves you do have t use your hands. Alternatively, you can use a citrus reamer or a juice press to get the job done.
- Use a slotted spoon or a strainer to remove the seeds. If you used a citrus reamer, you don’t have to worry about the seeds. It strains the juice while releasing it.
Why add lemon zest to a recipe?
Most of the lemon-based recipes call for lemon zest specially baked products because it imparts a lot of flavor to the end product.
- The essential oils in lemon zest give the end-product its enhanced citrusy and lemony flavors.
- The bright lemon color and flavor imparted to baked goods, savory dishes, desserts, icings, ice-creams, and salad dressings is due to the addition of the lemon zest.
- Instead of adding it in, use the lemon zest to garnish your desserts or vegetables. It adds color, flavor and makes the food look attractive.
What tools do you need for juicing and zesting lemons?
If you only need to squeeze one or two lemons. You can use your hands. If not, try using a Wooden citrus reamer and Metal citrus squeezer press.
If you have a lot of lemons at hand that you need to squeeze, try using a Manual tabletop citrus reamer. It is so convenient to use because it removes the pulp as well as the seeds. It comes with a bowl that catches clear lemon juice.
Alternatively, an electric citrus juicer can be used especially If you are squeezing lemons to make lemonade.
For zesting, you can try using Microplane zester and Oxo good grip zester. Use a channel knife or a zester to cut the lemon peel into long strips. A flexible citrus zester is a great option for kids. It protects the fingers.
In desserts, lemons can be sued to make Lemon meringue pie, Lemon chiffon pie, Lemon doughnuts, Lemonade, Lemon toast, and Lemon cakes or muffins.
When we talk about savory, lemon is used in Lemon risotto, meat steaks or pork chops, Herb salad with citrus dressing, Lemon tahini dressing, alongside seafood, as a glaze for Baked quail, and in marinades for chicken or any other meat.
How to make lemonade?
- 1 cup white, granulated sugar (can reduce to 3/4 cup)
- 1 cup water (for the simple syrup)
- 1 cup lemon juice
- 2 to 3 cups cold water (to dilute)
- In a saucepan, add water and sugar. On medium heat, stir the sugar until it dissolves. The syrup is ready.
- You will have to squeeze roughly four lemons If they are large or 6 If small.
- In a serving pitcher, pour the sugar syrup that you prepared along with the freshly squeezed lemon juice.
- Then add 2-3 cups of cold water and taste the sugar and acid. Adjust the water or lemon at this point. Do not dilute too much because you will add ice at the end that will melt eventually making the juice dilute.
- Now refrigerate the lemonade for 30-40 minutes.
- Before serving, add crushed ice and lemon slices and enjoy.
In this article, we answered the question “How much juice per lemon?”, and how to juice a lemon?