Quick Tip: Juicing Lemons

Juicing Lemons

Real, fresh lemon juice makes all the difference in the world with a recipe. It livens the flavors of salads, sauces, roasted chickens and other foods in ways that bottled lemon juice can't. But lemons can be expensive, especially out of season. Here's a few tips for making the most of your lemons and even your limes:

Roll the lemons between your palm and the counter to release more juice from the cells.
Microwave a lemon on high for 20 seconds to extract more juice.
Use a lemon reamer, a wooden pointed tool that presses out the juice quickly and effortlessly.
Freeze lemons for use throughout the year. When the price is low, buy a bag of lemons and toss them whole in the freezer. Thaw them in the microwave before juicing.

We want your tips! After all, you're the real experts out there. You come up with all sorts of creative ways to make cooking easier, quicker and more fun—so please share them with the rest of us. Send your special tips to [old address removed] and mark QUICKTIP in the subject line. We'll publish the best ones here for all to read.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Modified August 2007

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