These expert tips will help you select, store, and squeeze lemons for optimal juiciness.
Whether you are baking , cooking , or mixing up a cocktail , knowing how to juice a lemon properly can make a big difference. The humble yellow fruit might not seem complicated, but factors like temperature, storage, variety, and even the way you cut it can all impact how much juice you get.
We’re sharing how to pick, prep, and juice lemons for maximum yield—plus which tools work best, and which tricks are worth skipping. We spoke with two experts, one has decades of research into lemon varieties and cellular structure, and the other teaches students how to handle citrus in a professional kitchen. Their advice will help you learn how to get the most juice out of every lemon.
Meet Our Expert
- Tracy Kahn, Ph.D , academic administrator, curator, and Givaudan Citrus Variety Collection Endowed Chair for the University of California, Riverside Givaudan Citrus Variety Collection
- Barbara Rich , former restaurant chef and current lead chef-instructor at New York City’s Institute of Culinary Education
Related: 36 Recipes With Lemon That Take You From Breakfast to Dessert
Start With a Good Lemon
Juicing starts with selection. According to Tracy Kahn, Ph.D, curator of the Citrus Variety Collection at the University of California, Riverside, the fresher the lemon, the juicier it is likely to be. “If it’s been sitting in cold storage or traveled a long way, it may have lost some moisture through the peel,” she says.
What to look for when buying lemons: Select lemons that are firm and heavy for their size—this usually means they’re full of juice. Avoid ones that are shriveled or feel light and spongy. A dimpled rind can also indicate the fruit is past its prime.
How You Store Them Makes a Difference
To preserve juice content, store lemons in the fridge —not in a fruit bowl. “If you leave them out, moisture escapes through the peel,” Kahn explains. Refrigeration slows the aging process and keeps lemons firm. But don’t freeze whole lemons—freezing ruptures juice vesicles and affects the texture when thawed.
Room Temperature Is Best
Always let lemons come to room temperature before juicing. They’re just a bit more pliable and easier to squeeze, says chef Barbara Rich, lead chef-instructor at the Institute of Culinary Education in New York City. Cold lemons are stiffer and can hold onto their juice…