Whether blended into hummus, squeezed over fish, or stirred into a glass of water for a vitamin C boost, lemon juice adds brightness to a variety of dishes. But juicing lemons can be tedious and even frustrating, particularly if a stray droplet gets in your eye. That’s where this hack comes in. It makes the…
Microwaving for the Most Juice
If you have a recipe that calls for lemon juice, microwaving the fruit for several seconds can help you squeeze out the most liquid. To do this, grab your lemons, put them on a plate, and microwave on high for 10 to 20 seconds. We recommend starting with 10 seconds, especially if you’re only warming up one lemon. You may need to add a bit more time for larger quantities. The warmed-up lemon should feel slightly softer, but not mushy.
Once that’s done, allow the lemon to cool enough to handle. Cut the fruit in half and use your citrus juicer to press the juice out as usual. This trick works for both room-temperature and refrigerated lemons, but you may need to add a few more seconds to your timer if the lemons are cold.
You can keep lemons fresh for up to a month by refrigerating them in a sealed plastic bag. This helps prevent the fruit from drying out in a self-defrosting refrigerator, while still allowing it to breathe, so air and moisture can pass through its skin.
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Juicing Other Citrus
Good news — this hack isn’t limited to lemons. You can use it to extract more juice from any citrus fruit you have on hand, including oranges, grapefruit, limes, pomelo, clementines, mandarins, and more. Just follow the same steps listed above, adding a few more seconds to the microwave timer for larger fruits such as grapefruit or pomelo.
How To Soften a Lemon Without a Microwave
If you don’t have a microwave or prefer not to use one for softening citrus, don’t fret. You can achieve a similar effect by rolling it on a hard surface. Simply place the fruit on a flat surface, such as a cutting board or countertop, cover it with your palm, and roll it back and forth for several seconds while applying gentle pressure. This helps break down the internal membranes or juice sacs, softens the peel for easier squeezing, and loosens the pulp so you get more juice with less effort.
