Q: In recipes that call for the juice of one lemon or lime or other citrus fruit, how much are they asking? 1/4 cup? 1/8 cup? Some fruits are very juicy, and fruit size can vary too. I also have a tendency to wring out every last drop of juice! It'd be nice to have a standard measurement to go off of.
Sent by Cara
Editor: Cara, here are standard measurements for lemon and lime juice:
• 1 lemon yields: 3 tablespoons juice
• 1 lime yields: 2 tablespoons juice
Now, of course there are variations between fruits of different sizes, and there will also be variations depending on what kind of extraction you use. But a good recipe should also specify the actual quantity needed, unless it's a looser recipe for a salad dressing or something like that.
Related: Citrus Tips: Get the Most Juice from Limes & Lemons
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I agree with about 3 tbsp for a whole lemon; produce (especially lemons/limes) can get really expensive where we live SO I tend to use bottled lemon juice -it's not as fresh + flavorful, but it works...
I squeeze by hand and I usually only get 2 tablespoons out of a lemon (I measured last night, coincidentally). I probably would get a little bit more if used a citrus juicer.
I must have gotten 1/3 cup of juice from the last lemon I had - it was just a fairly average size and I juiced it by hand! I was making a frosting for some cookies, and it ended up way too thin and not at all what I expected, and the recipe simply listed "Juice from 1 lemon". Thanks for the answer, I will have to start measuring from now on.
Juice of 1,2,5 lemons is my pet hates in recipes particular recipes for baking where the juice is a key component. I was looking for a lemon butter/curd recipe and very few recipes gave an exact quantity which is frustrating as the you could end up with a very liquid or overly thick curd depending.
I've seen a few cookbooks state that the an average lemon will produce 40-60ml of juice.
We have a lemon tree in our garden, so I love making lemon meringue pie, but I've had wildly varying juice yield from the lemons. One week they all looked perfectly ripe, but three "normal sized" lemons didn't yield nearly enough juice, so I had to go lemon hunting in the dark, with my torch to find a few more. Two weeks later, I had a handful of smallish lemons, that yielded double the amount of juice I needed, so I made pie and a warm lemon drink.
ps The recipe calls for a volume of juice, can't remember how much now, but it's a lot.
you can use orange peel for a good lemonade
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