How Much Juice is in One Lemon?

I am used to having a lemon each time I cook. The truth is, I can’t do without it. Lemon must always be in kitchen all the time. In particular, the secret of a delicious tropical fruit smoothie without yogurt cannot be without a few drops of lemon juice. Are you curious on how much juice in one lemon can give you?

Stay with me, and figure out its every drop!

How much juice is in a lemon?

I say that there is an average of three tablespoons of juice in one lemon. Please take note that my measurement was based on medium size lemon, ripe enough to give the last drop of juice when squeezed hard. Consider the following factors when you try to do this on your own.

• The size of the lemon – as a sampler, my three tablespoon was based on a medium size lemon weighing about 4 ounces.
• The ripeness of the lemon – lemons varies in term of its juice. There are types that are really juicy and some aren’t.
• Method of extraction used – extraction using your hands give lesser yield compared to the method using certain tools.

Manually squeezing juice out of a lemon is the most primitive method that is still commonly applied nowadays.

You see, the yield depends on the lemon you have with you. If you used large lemons that are super juicy and used a juice extractor machine, you would end up with a lot more juice. If exactly the opposite, it will give you lesser yield.

How to use the measurement when it comes to recipes?

Good recipes give exact measurement when it comes to lemons. It could be ¼ teaspoon to two tablespoons. It would be great if all recipes are specific. However, there are lots who would only state “one lemon” as part of the ingredient.

Just remember the standard measurement: 1 lemon = 3 tablespoons!

Here is a simple trick:

When recipe calls for 3 tablespoons, squeeze the juice out of the whole lemon. If it requires 2 tablespoons, cut the whole lemon into 3 parts and squeeze the juice of the 2 parts. If you need only a tablespoon, squeeze one part only.

Is it not easy? Of course, you can use bottled lemon juice available in the market as an alternative. It would be convenient for you without the squeezing. You can pour three tablespoon of the juice right away and use.

However, I prefer fresh juice because for me, it’s healthy, safe, smells more good and the flavor is naturally sour. You can choose to use whatever you please.

Freshly squeezed lemon juice is best to be used in terms of cooking or cool drinks.

How to pick the best lemons?

I have mentioned above the important factors you need to know to determine how much juice does one lemon yield. You might as well know how to choose and buy a lemon that can give you the most juice. Is there a way to know which?

• Choose large lemons – Squirt a little.
  Maximizing your buy is natural. Picking large lemons is one. How to know if its juicy is more challenging. I know that we are not supposed to squeeze fruits in the market, but with lemons, I secretly break the rules (forgive me!)
• Soft kind usually the best.
  The soft kind that easily squirt a little juice when squeezed gently are the juiciest. This means they have less pitch compared to other types. Use this for your recipes since lemons like this are easy to juice.
• Two best lemons for extracting juice.
  There are two kinds of lemons that are best for extracting juice. Look for this two first since when it comes to taste and quality, they rank first.
  + Meyer – super juicy, thin-skinned and is available any time of the year. However, it is not that acidic so it lacks the kick of sourness.
  + Eureka – this is what you commonly see in the market. Juicy, sour and has less seeds.

When you do this choosing technique in the market, please don’t maul the lemons hard. A gentle squeeze with your thumb is enough.

Side note: Lemons are naturally green. The yellow color is a result of temperature change. Do not base the ripeness on the color.

Extracting juice from lemons using a juicer. This is more effective than manually squeezing by the hand.

What is the difference between lemon and lime?

No need to confuse yourself. When your recipe calls for a lemon, that means lemon and not lime.

• Limes are small, green, more acidic, sour and bitter while lemons are yellow, larger and sour in taste.
• Lemons are more popular on medicine or lozenges flavorings and cool drinks than lime.

As I found out, lime is being used for recipes when calls for it. Lemons, on the other hand, have countless use in cooking and drinks recipes.

Have you ever tried extracting juice from a lemon? You can do it by squeezing using your bare hands, a fork or a Citrus Juicer. For me, using a juicer is more effective, convenient and fast.

If you don’t, here is a video showing you how to do it using a compress juicer.