How to Get the Most Juice From Your Lemons (Without a Fancy Gadget)

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.

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.

The Microwave: If you’re short on time, microwaving for a few seconds can help—but only briefly. “Microwaving breaks the juice vesicles,” explains Dr. Kahn. But overdo it and you’ll trigger chemical changes or even cook the lemon. A 10-second zap is plenty.

Rolling: Real or Myth?

Rolling a lemon on the countertop might feel like an old wives' tale, but it is rooted in science. “You’re breaking the juice vesicles—elongated cells that hold the liquid inside the lemon,” says Dr. Kahn. Chef Rich agrees: “It does yield more juice.”

The Technique: Gently pressing the lemon with the palm of your hand and rolling it back and forth a few times can soften the fruit and help release more juice when it’s cut.

How You Cut the Lemon Matters

Chef Rich always cuts lemons across the equator—the midpoint between the stem and the tip—which exposes more of the interior surface and makes it easier to juice. Cutting lengthwise can leave juice trapped in the ends. Once cut, you can also gently poke the flesh with a knife tip or skewer to help release more juice, especially if you’re squeezing by hand.

Use the Right Tool

While you can use a fork or your hands in a pinch, both experts suggest investing in a proper juicing tool. “We use a Sunkist mechanical juicer in the lab,” says Dr. Kahn. “It rotates and gets all the juice.” At home, she uses a sturdy countertop press, similar to what you’d see in a juice bar. Chef Rich favors handheld presses and reamers, which are also Martha's favorite citrus tools. They’re the fastest and most efficient, says Rich. Just don’t forget to strain the juice—pulp and seeds can ruin a delicate dish or drink.

Not All Lemons Are Created Equal

Lemon varieties differ subtly in juiciness and flavor. Eureka is the standard lemon you find in most grocery stores, says Rich. It has the classic acidic flavor we expect. Meyer lemons—actually a cross between a lemon and a mandarin—are juicier and more floral, but less tart. Kahn also points to large varieties like the ponderosa lemon, which have significantly more juice, though they’re less commonly found in supermarkets.

How Much Juice Should You Expect From a Lemon?

A typical lemon yields about 3–4 tablespoons of juice, but that can vary depending on freshness and size. Unless the lemon is really dry, that’s usually what we tell students to expect, says Rich.

With a few small tweaks to your technique, you can squeeze every last drop from your lemons—no fancy equipment or culinary degree required.