Difference between revisions of "Get More Juice out of a Lemon"
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Fresh-squeezed lemon juice makes the perfect, refreshing addition to many food and beverage recipes, but getting the most juice out of a lemon can be a tricky skill to master. In general, getting the lemon warm and applying pressure are the two key components in maximizing your juice output. Both actions go a long way in weakening the membranes that trap the juice inside the lemon’s flesh. | Fresh-squeezed lemon juice makes the perfect, refreshing addition to many food and beverage recipes, but getting the most juice out of a lemon can be a tricky skill to master. In general, getting the lemon warm and applying pressure are the two key components in maximizing your juice output. Both actions go a long way in weakening the membranes that trap the juice inside the lemon’s flesh. | ||
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== Steps == | == Steps == | ||
#Let the lemon sit out at room temperature. Lemons that sit out at room temperature are easier to work with than cold lemons, so you should be able to squeeze more juice out. Cold temperatures cause the membranes inside the lemon to constrict and solidify, making the fruit more rigid. A room temperature lemon, by contrast, has a softer texture that makes it easier to squeeze. | #Let the lemon sit out at room temperature. Lemons that sit out at room temperature are easier to work with than cold lemons, so you should be able to squeeze more juice out. Cold temperatures cause the membranes inside the lemon to constrict and solidify, making the fruit more rigid. A room temperature lemon, by contrast, has a softer texture that makes it easier to squeeze. | ||
