I love cooking with fresh ingredients, and one of my favorites is fresh squeezed lemon juice. There is little you could do to convince me to purchase lemon juice at the store. The thought of acidic lemon juice swimming around in (and eating away at) a plastic bottle does not make me do a happy dance. But then again, I’m not a fan of plastic. I’ve been using glass since I set up house with my husband in the 1990’s. Back then people used to walk into my kitchen and ask, “what are all those jars for?!”
For more on my preference for glass, and disdain of plastic, check out my collection of mason jars to the left (they have their own special cabinet in my kitchen) and read my Why Glass post.
Fresh lemon juice is fantastic because it is both more flavorful and more nutritious than store bought lemon juice. Lemon juice is full of vitamin C, most of us know that. Did you know that lemon juice is also very alkaline and can help to balance your pH and prevent kidney stones? Lemon juice is also a great remedy for a sore throat –usually I drink my lemon juice in hot water when I have a tickle in my throat or feel a sniffle creeping up on me.
Lemons are full of potassium and a great source of thiamin, riboflavin, iron, and magnesium. Further, lemons are a great addition to a Low Carb diet. They provide a burst of fruit flavor without sugar or much carbohydrate load.
So, wondering how to juice a lemon? My favorite way is with the hand-held juicing tool
above. First, I roll the lemons against the counter to soften them up, then I cut them in half, and cut the ends off of each lemon. Next, I place half of the lemon in the juicing tool and squeeze it as hard as I can. I find I get a great yield from my lemons when I follow these steps. The lemon juice that I squeeze usually lasts around 5 days or so in the refrigerator. It keeps its flavor well, probably because it is so acidic. When it does start to turn the juice will take on an unpleasant, bitter flavor.
How to Juice a Lemon
Ingredients
- 6 lemons
Instructions
- Roll each lemon against the counter, pressing down with the palm of your hand
- Cut lemons in half, then cut off both ends
- Place half of a lemon at a time in the lemon juicer and squeeze
- Refrigerate lemon juice in a glass pint mason jar
On Sundays, when I do my batch cooking for the week, I squeeze half a dozen lemons and store the freshly squeezed lemon juice in the refrigerator, so that I have it on hand for cooking. Sometimes, I like to add a tablespoon or so of lemon juice to a glass of water, along with a couple of drops of stevia, for an instant homemade lemonade. When I Start the Day with Hot Water and Lemon, I spare my fresh squeezed lemon juice and use a freshly chopped slice in a mug of boiling water. I’ve been doing that for years, and love it.
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What’s your favorite way to juice a lemon? Leave a comment and let us know if you have any tips and tricks to make the process even easier!
Barbara says
Because I have a very weak wrist I cannot use this type of juicer. I use the old fashion glass juicer. I get more pressure and therefore juice being able to push the lemon down rather than squeeze the device. The key to getting the maximum amount of juice is to have the lemon at room temperature and to roll them as you stated.
Elana says
Thanks Barbara!
Memo says
Hi.
I have terrible carpal tunnel and other issues including arthritis. Could you show me an example of a “glass juicer?” I’ve been trying to figure out how to eat healthier and lemons are essential. Thank you!
– Memo
Elana says
Memo, thanks for your comment. I think it will take a great deal more effort to use the glass juicer than the metal one I use above :-)
Lisa says
Elana, After several citrus juicers that broke or developed peeling paint, I purchased an Innovee Lemon Squeezer – Quality 18/10 Stainless Steel Manual Citrus Press. I love it. And the handles have some flexibility which makes it easier to squeeze. Got it from Amazon.
Elana says
Thanks Lisa!
Noah Sprenger says
Sweet post, this technique works just as well as rolling the lemon thoroughly and then slicing it the long way. I know it makes no sense, but with a hand juicing tool and this cutting method it gets ALL of the juice out!
JFKane says
In the article above, you state “Did you know that lemon juice is also very alkaline and can help to balance your pH and prevent kidney stones?” and also a seeming contradiction “The lemon juice that I squeeze usually lasts around 5 days or so in the refrigerator. It keeps its flavor well, probably because it is so acidic.” How can the juice be both alkaline & acidic? Please clarify.
Muriel Kinson says
Some foods that are acidic actually have alkaline impact once they are inside the body. Lemons and limes are both acidic in nature but once consumed, they are the most effective alkalizers you can provide to your body! If you search the internet for acid/alkaline food information, you will discover plenty of discussion about this topic.
Christiana says
Santa Cruz has some awesome organic lemon and lime juice in a glass jar… With no additives… It’s delicious and no juicing! :-)
Heather Carson says
unless it says raw it means it’s been pasteurized or even irradiated which compromises the integrity of the food (even if it’s organic). much better to squeeze yourself. although… from my juicing world, fresh squeezed is only good for 72 hours in terms of enzymes, etc.
Roz says
I followed the link for the juicer to Amazon. It has an surprising number of negative reviews: 27% one star! Apparently many juicers broke during 1st or 2nd use. Don’t think I’m going to be buying this juicer!
Elana Amsterdam says
Hi Roz, thanks for your comment and for looking into product reviews for this item. I’ve had this lemon juicer for several years with no issue and love it :-)
Karen says
Can you clarify the acidic vs. alkaline comment in your article?
Gary Varnum says
Because of its very, very low sugar content and high alkaline mineral content, lemons actually have an alkalising effect on the body that far exceeds it’s citric acid content.
Nate says
Great post. Thank you Elana.
I really like your tip on rolling the fruit to soften it a bit. I imagine that working well. I also will add that a room temperature lemon will yield its juice much easier than a refrigerated one. Thanks again! I love your posts…
-Nate
Elisabeth says
I just bought one of the juicers. I love it, it is the best! I found that if I turn the lemon over after the first squeeze I get even more juice.
Fonda says
Elana, I LOVED the chocolate chip cookie recipe on the Honeywell almond flour bags last year, with only 3-4 ingredients. Unfortunately, the recipe on the bag has changed; and I prefer the earlier one. I’m not finding it on your website; is it possible to get it from you? Thank you!
Fonda
Elana Amsterdam says
Hi Fonda! Here is a link to my Chocolate Chip Cookie Recipes page. I think the recipe that was previously on the Honeyville almond flour bag is this one.
Joyce T says
I’m confused. In the first paragraph you comment on the acidity of lemon juice. In the third paragraph you claim it’s alkaline. I don’t understand how it can be both. Can anyone enlighten me?
Gary Varnum says
Because of its very, very low sugar content and high alkaline mineral content, lemons actually have an alkalising effect on the body that far exceeds it’s citric acid content.
omar says
so if I put a drop lemon juice on a high school chemistry strip of Litmus paper will it turn orange/red (Acidic pH 7)? IT CANNOT BE BOTH!
Deborah says
Actually, I think it can. Something about the way your body uses it. Lemon’s are definitely alkalinizing IN THE WAY YOUR BODY METABOLIZES it, but naturally acidic. I know it’s counter-intuitive, and I’ve wondered the same thing. But every where I’ve looked, they’re alkalinizing.