How to Juice a Lemon (6 Methods With + Without Juicer | + Freeze it)
How to juice a lemon with or without a juicer, using one of the 6 methods below! Including top tips to get every last drop and how to freeze lemon (juice, slices, and whole) for longer-term storage!
Simply slice the lemons in half and press each half against the electric juicer until fully juiced.The machine will naturally strain the pulp and seeds, so the juice is immediately ready to use (or freeze).
Using a Citrus Juicer or a Handheld Reamer
Use the methods mentioned in the Notes section below - microwave (for 20-30 seconds) and/or roll the lemon (on the countertop, back and forth) to loosen up and soften the lemon as much as possible.
Cut the lemon/s in half, place the center of each half over the reamer or the juicer, and press, squeeze and twist the lemon until all the juice is extracted.Some manual juicers are tabletop versions that still automatically strain the seeds/pulp from the juice. Others, like the handheld "reamer" photographed, do not. When using the latter, you could place a strainer over the jug/bowl you're juicing the lemons over. That way, you don't need to separately strain it through a juicer afterward.
With a Fork or Spoon
Use the methods mentioned in the Notes section below - microwave (for 20-30 seconds) and/or roll the lemon (on the countertop, back and forth) to loosen up and soften the lemon as much as possible.
Cut the lemon in half and place it over your bowl/container of choice (placing a fine-mesh sieve over that will help strain the pulp and seeds).
Pressing a spoon or fork into the center of each half, squeeze and twist. The spoon or fork will work similarly to the handheld reamer and will crush the remaining membranes inside and release the juice.
Using a Stand Mixer
Slice the lemon/s in quarter lengthwise wedges and place them in the bowl of your stand mixer.
Cover the bowl with a layer of plastic wrap (or use a splatter guard) and turn the mixer on low, allowing it to squeeze and crush lemons until they look thoroughly juiced.
Pour the juice through a strainer, giving each lemon half one more last squeeze manually.
The Freezer Method
Simply pop the lemon in the freezer. Then, when needed, allow it to thaw entirely at room temperature before juicing with your method of choice.Alternatively, you can thaw the lemons in a cold water bath (for around 20 minutes) or even in the microwave.
Without Cutting the Lemon
Use the methods mentioned in the Notes section below - microwave (for 20-30 seconds) and/or roll the lemon (on the countertop, back and forth) to loosen up and soften the lemon as much as possible. This will make it much easier to squeeze.
Using a skewer, chopstick, or thick toothpick, pierce the non-stem end of the lemon. Press it as far into the lemon as you can without going all the way through.
Hold the lemon over your container (optionally place a strainer first, though this method shouldn't allow much pulp/seeds to escape the lemon) and squeeze. The juice should stream out through the hole.
How To Store and Freeze?
To store in the refrigerator: fresh lemon juice will last 2-3 days in an airtight container in the refrigerator. However, it tends to get more bitter as it sits, so it's best to freeze it for long-term storage. How to freeze juice: there are two ways to freeze the fresh lemon juice that I use. The first option pours it into a jar with ½-inch of headspace. The second option portions the juice into an ice cube tray. Freeze until solid, then transfer the lemon ice cubes to an airtight container/Ziplock bag for 3-4 months. As a bonus, lemon ice cubes can be added directly to lemonade and other drinks to chill without diluting them!Lemon slices: while you can freeze them whole, I prefer to rinse, dry, and make thin slices. Arrange them on a parchment or plastic-lined baking tray and freeze until solid. Then transfer to a reusable Ziplock bag and freeze for 3-4 months. These slices are perfect for adding to drinks as a garnish and will release their juice as they thaw.
Notes
Top Tips To Extract The Most Juice:
Zest it first: even if you have no immediate use for it, it's always best to zest/peel the lemons before juicing (it's easier to do it in this order). As a bonus, the fruit is even easier to squeeze without the peel!
Work with room temperature lemons: this helps soften the interior for easier squeezing.
Microwave it: microwaving your lemon/s (whole) for just 15-25 seconds will help loosen the membranes and juice within and soften the lemon (which makes them easier to squeeze). I usually follow up this step with the next one (rolling). Alternatively, you can place the lemons in a bowl of hot water for a couple of minutes until the skin is warm.
Roll it: I always do this before juicing a lemon. Simply roll it on your countertop back and forth several times to help break up and squeeze some of the membranes and get the juice loose and ready to squeeze!
Cut lengthwise: unless you're using an electric/manual juicer fit for widthwise lemon halves, many methods will benefit from the lemons being but lengthwise instead, as there’s more open flesh to juice.
Check the blog post for more helpful tips and answers to top FAQs!