How Much Juice Is In One Lemon and How to Juice A Lemon?

Do all your recipes call for the amount of lemon juice and not the number of lemons needed? If that’s the case then you’ll find this article very helpful. Even if not, then it’s better to know how much juice is in one lemon. You never know when it might be of use to you!

So how much juice is in one lemon? It’s impossible that one lemon can contain more than half a cup of juice. So what is it? 1/4 or ⅛ of a cup?

You’ll find different sizes of lemons in a juice. Some might be large with plenty of juice to squeeze out of them. While others vary from medium to small. The size controls how much juice is in a single lemon.

So even if you’re able to squeeze out the last drop of juice in a small lemon, it’ll never be as much as a large, fleshy lemon. I’ll talk about how to juice a lemon effectively a bit later on. But for now, let’s get to the point.

Lemon & Lime – What’s the Difference?

Limes are smaller, rounder, and green in color. Lemons are large in size with bright yellow color and slightly oval in shape. When you compare them by taste, limes and lemons are bitter, acidic, and flavorful. However, I feel that lemons are slightly sweeter than limes so they can be used in recipes that require bitter-sweetness of lemon.

Now that we’ve got that out of the way…

How Much Juice Is In One Lemon?

A lemon, which is a bitter-sweet and larger fruit, contains about 3 tablespoons of juice. Meanwhile, a lime, which is completely bitter and smaller, contains about 2 tablespoons of juice.

This measurement differs slightly based on the fruit size and juice extraction method. But this is a standard measurement to compare all your recipes with.

This brings me to another important question that goes hand-in-hand with how much juice goes into one lemon (or lime). And that is…

What’s the Best Way to Juice A Lemon?

How do you store a lemon?

The juice extraction method depends on the answer. The best place to store lemons so that they stay fresh and firm is in the refrigerator or the freezer.


Start by removing a lemon from the fridge. Place it on the kitchen countertop and roll the lemon either using a cutting board or on the counter itself. If you use a soft but heavy lemon, it will yield better results.

Rolling the lemon by applying a little pressure will loosen the membranes inside. So it’s easier to release the juices afterward.

You can use a lemon squeezer to remove the juice easily after cutting it halfway from the middle width-wise. Or you can use a skewer and extract more juice without cutting the lemon in half.


Remove the lemon from the freezer and microwave it for 15-20 seconds. This is enough time for the lemon to become warm and the thawed parts to expand and become more watery.

I honestly always freeze the lemons because it yields more lemon juice per lemon than refrigerating. Thawed lemon is softer after microwaving which makes it easier to roll and squeeze the juices out.

Loosen the fibers and membranes of the juice with a rolling pin. Once the lemon becomes completely soft, you can easily extract the juice out with a lemon squeezer.

Others Ways Of Extracting Juice From A Lemon

Tired of doing the same thing when juicing a lemon? Try these incredible new methods instead…

1. Forking a Lemon

Every kitchen may not have a reamer but it’s definitely going to have a fork. Puncture the lemon from the outside with a fork. Make as many holes as you can. Do this after rolling the lemon for better results.

Then use the curved part of the fork to press and twist the lemon until the juice is completely out. You can do this easily in a bowl or strainer to remove the seeds before using them in a recipe or as a salad dressing.

2. Cutting the Lemon Lengthwise

The common way of cutting a lemon in half is doing it width-wise. But lengthwise is also an option. It’s less messy and if you roll the lemon more correctly it will yield more juice for less effort.

3. Peeling the Lemon

A slightly more unusual way of extracting juice from a lemon is by peeling it. It might take a bit more time but honestly, it’s fun. Peeling and then squeezing the juice out will drain every last drop of juice from the lemon.

Make sure you wear protective gloves while peeling the lemon to avoid getting cut. You can save the peels for later by freezing them. Grating lemon peel over salads, soups, aromatic rice, etc. is a great way to add more flavor to an otherwise common dish.

4. Beating the Lemon

If you don’t have a lemon press or even a juice press in your kitchen, I’m sure you have a beater. Every kitchen either has an electric mixer or a non-electric handheld one. Stab the lemon (after loosening the membranes with a rolling pin) with a beater. And twist the beater in one place until the juice is released. Do this a few more times, targeting different parts of the same lemon until the lemon is completely flat.


Citrus juice from lemons can be a great taste-enhancer and seasoning for so many delicious recipes. A little squeeze of lemon juice in a recipe as simple as steamed rice or mashed potatoes can transform flavor and aroma!

So if you’re thinking about measuring all the ingredients to get the perfect restaurant-quality flavor from your home-cooked meals, knowing how much juice is in one lemon is helpful. And lucky for you, I’ve also included a few tips and tricks to make the most of your lemons without wasting even a single drop of juice!

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