This Hack Makes Juicing Lemons So Easy
Updated: Jul. 25, 2023
Apparently, knowing how to juice a lemon is as simple as poking a hole in the fruit. But does this zesty hack actually work?
Lemons are one of those ingredients that we can’t live without. They’re an easy way to brighten up a heavy dish like stew, their juice is essential for salad dressings or marinades and we love the sweet-and-tangy vibe they bring to lemon desserts. The only problem with lemon juice is that extracting it is a little messy. Things can get sticky after you cut one in half, and any leftovers are likely to dry out in the fridge.
We know about an easier way to juice a lemon by tossing the whole thing into the food processor, but that method still requires knives and strainers. So when we saw Hoda Kotb try to show Jenna Bush Hager a viral TikTok hack on The Today Show that promises to juice a lemon with nothing more than a barbecue skewer, we were intrigued.
Does This Lemon Hack Work?
@johannawestbrook Legit didn’t think this would work #lemonhack #quickrecipes #food #foodhack
To our complete and total amazement, this hack works! Poking a tiny hole in a lemon resulted in a thin stream of lemon juice that was free from seeds. Our hands, cutting boards and knives were clean, and we didn’t need to use a citrus reamer or strainer. The best part: Because we only poked a tiny hole in the lemon, we were able to preserve the leftovers without them drying out. We stored the rest of the lemon in an airtight bag and popped it in the fridge for access to fresh lemon juice all week long.
Unfortunately, the hack didn’t work as well with grapefruits, oranges or limes. The grapefruits were too large to squeeze, the oranges too soft and the lime too dense. But the lemons were just right, making them the Goldilocks winner of this incredible hack.
How to Juice a Lemon Without Cutting It
You’ll need:
- A lemon
- A clean skewer, knitting needle, chopstick or similar
Step 1: Roll the lemon
Roll the lemon on the counter or cutting board. You don’t need to use a ton of force here, just enough to loosen the membranes inside the lemon and release the juices.
Step 2: Poke a hole in the lemon
Using the skewer, poke the non-stem end of the lemon—the side that pops out a little bit. Push the skewer in at least an inch into the lemon. Be careful not to poke the skewer all the way through the lemon and poke your hand!
Step 3: Squeeze and be amazed
Turn the poked side of the lemon towards a bowl and squeeze to create a thin stream of lemon juice. Keep squeezing until you have enough juice.
You should get about two to three tablespoons of juice from a medium-sized lemon. Of course, a bigger lemon will yield more juice, and a smaller lemon, less.
Step 4: Store the leftover lemon
Place the lemon in an airtight bag and store it in the refrigerator if it still has juice to give. Pull it out and give it a squeeze the next time you need a little lemon juice.
As a bonus, since the lemon isn’t cut in half, you could still zest the lemon without making a mess. Use both the juice and the zest to make this copycat Starbucks lemon loaf!
Tips for Juicing Lemons
How do you choose the best lemons for juicing?
Getting the most juice from a lemon starts with picking the best lemons at the grocery store.
First, you’ll want to look for lemons that are bright yellow with no green spots. Then, you’ll test for firmness: Give them a (light) squeeze and there should be a little give. You don’t want the lemons to be hard!
Plus, by testing their firmness, you’ll also be able to get an idea of how thick the lemon’s skin is. Thinner skin is better for juicing, while thicker lemon skin is better for zesting.
After you’ve considered color and firmness, pick up a few lemons of comparable size. Pick the one that’s heaviest, because it’ll have the most juice.
Does microwaving a lemon make it easier to juice?
Microwaving fruit before juicing is just one of many microwave tricks that you should know. By tossing a whole lemon in the microwave for 10-20 seconds (depending on the size), you’re breaking down the membranes and causing the cells to burst, therefore producing more juice.
Even if you decide not to microwave your lemon, a room-temperature fruit will be easier to juice than a cold one—so pull your lemons out of the fridge a while before you plan to juice them.
Do you need to peel the lemon to juice it?
Thanks to this hack, no. When you poke the lemon with a chopstick or skewer, you’re eliminating the need to peel or cut it open, saving yourself time, effort and a mess.
What kinds of recipes are best for freshly squeezed lemon juice?
Freshly squeezed lemon juice is very important for lemon dessert recipes and homemade lemonade. When the lemon juice is the star of the recipe, it’s worth going the extra mile and squeezing your own fresh juice, as opposed to buying bottled lemon juice which can be bitter. If you don’t have lemons to squeeze, it’s a safer bet to use bottled lemon juice in savory citrus recipes, like lemon chicken with orzo or lemon scampi.
Use This Hack in These Lemon Recipes
Sheet-Pan Lemon Garlic ChickenTotal Time: 1 hour + marinating
Main Ingredients: Chicken thighs and drumsticks, garlic, lemon, baby red potatoes
Level: Beginner
Lemon juice makes the ideal acidic base for a zesty, herb-filled marinade. Round out this versatile sheet-pan dinner with an easy side salad and rice.
"Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor." —Recipe contributor Andrea Potischman, Menlo Park, California
Lemon Dream CheesecakeTotal Time: 1 hour, 25 minutes + chilling
Main Ingredients: Graham crackers, butter, sugar, cream cheese, lemon
Level: Intermediate
To avoid cracks in your cheesecake, be careful not to overbake. You want the center to be almost set. We recommend lightly greasing the springform pan with butter or cooking spray, even if it already has a nonstick coating, so the cake comes out perfectly intact.
"Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day." —Recipe contributor Bonnie Jost, Manitowoc, Wisconsin
Garlic-Lemon Shrimp LinguineTotal Time: 30 minutes
Main Ingredients: Linguine, shrimp, garlic, lemon, parsley
Level: Beginner
A tangy trifecta of lemon pepper seasoning, zest and juice complement the succulent shrimp in this pasta. Cooking shrimp recipes with olive oil and butter keeps them juicy and tender.
"The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon-Garlic Shrimp with pasta. I'd enjoyed it enough times that I was confident I could reproduce it to share with friends and family. I think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley." —Recipe contributor Trisha Kruse, Eagle, Idaho
Lemon Roasted Red PotatoesTotal Time: 50 minutes
Main Ingredients: Small red potatoes, lemon, thyme, garlic sauce
Level: Beginner
Tender, earthy roasted potatoes are a wonderful vehicle for absorbing lemon-garlic goodness. Add even more lemony punch by mixing a teaspoon of lemon zest into the sauce.
"I like trying out new recipes on my boyfriend, and he's always willing to taste-test. The lemon juice and thyme give these golden potatoes fabulous flavor." —Recipe contributor Sally Sue Campbell, Greenville, Tennessee
Lemon Chess PieTotal Time: 50 minutes + chilling
Main Ingredients: Pie crust, eggs, sugar, lemon, butter, flour
Level: Beginner
Making pie crust from scratch might seem daunting, but once you get the hang of it, you'll be able to whip up the flaky foundation for so many homemade pies, including this rich lemon chess pie. Of course, there's no shame in using premade crusts when you're in a pinch or want dessert ASAP.
"This bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It's one of my favorites." —Recipe contributor Hannah LaRue Rider, East Point, Kentucky
Fried Lemon-Pepper WingsTotal Time: 30 minutes
Main Ingredients: Chicken wings, flour, butter, lemon-pepper seasoning, parsley
Level: Beginner
These zesty, perfectly tender chicken wings are flavorful enough on their own, but why not go all in and serve with creamy homemade ranch dressing? Round out the menu with crunchy crudités and your game day spread is complete.
"These lemon-pepper wings are perfect for game day. Try these out if you've been stuck in a chicken wing rut. Add grated lemon zest to the butter mixture if you want a more pronounced lemon flavor." —Taste of Home Test Kitchen
Lemon Ricotta PancakesTotal Time: 30 minutes
Main Ingredients: Rhubarb, brown sugar, flour, ricotta cheese, milk, lemon
Level: Beginner
For a thoroughly impressive brunch spread, serve these light, creamy ricotta pancakes with lemon garnish and lots of rhubarb sauce. If you can't get your hands on rhubarb to make the sauce, fold frozen raspberries into the pancake batter for that hit of tartness.
"I'm a firm believer that rhubarb recipes cannot be too plentiful. Here, it is featured in the sauce for lovely lemon pancakes. These are yummy for brunch." —Recipe contributor Marilyn Rodriguez, Spark, Nevada
Lemon Sour Cream Pound CakeTotal Time: 1 hour, 15 minutes + cooling
Main Ingredients: Butter, sugar, eggs, lemon, sour cream
Level: Beginner
This picture-worthy lemon Bundt is the star of any dessert table it's on. For an extra pop of texture, mix poppy seeds into the batter. We also like to serve this with fresh raspberries and a dollop of homemade whipped cream.
"Everyone raves about this pretty lemon sour cream pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day?" —Recipe contributor Annettia Mounger, Kansas City, Missouri
Lemon BreadTotal Time: 50 minutes + cooling
Main Ingredients: Butter, sugar, eggs, lemon, flour, milk
Level: Beginner
Paired with lemon juice and zest, lemon extract brings even more sunshine to this loaf. There are plenty of ways to use up a bottle of lemon extract so it doesn't sit in your pantry untouched for months.
"I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture." —Recipe contributor Kathy Scott, Lingle, Wyoming
Air-Fryer AsparagusTotal Time: 20 minutes
Main Ingredients: Lemon, garlic, asparagus, Parmesan
Level: Beginner
We can't get enough of air-fryer veggie recipes, and these tasty, crisp asparagus make for quite an easy side dish. When you're choosing asparagus at the store, make sure the bunch is firm and vibrant green. Mushy tops are a sign that they're past their prime.
"This air-fryer asparagus recipe is packed with flavor, thanks to the lemon-garlic dressing that the spears are tossed in before roasting. It's a simple, quick side that goes with almost anything." —Recipe contributor Tina Mirilovich, Johnstown, Pennsylvania
Lemony Pineapple Iced TeaTotal Time: 30 minutes + chilling
Main Ingredients: Mint, tea bags, pineapple juice, lemon juice, sugar
Level: Beginner
In the summertime, keep a pitcher of this refreshing, mint-scented iced tea in the fridge. Because the tea is packed with tart lemon and pineapple juice, it's like a tropical twist on an Arnold Palmer.
"I like to garnish this iced tea with some of our sweet Hawaiian pineapple." —Recipe contributor Beverly Toomey, Honolulu, Hawaii
Lemon Shrimp OrzoTotal Time: 30 minutes
Main Ingredients: Onion, garlic, orzo, shrimp, arugula, lemon, olives, feta, basil
Level: Beginner
This one-skillet, Greek-inspired orzo dish comes alive with fresh lemon juice and lots of briny chopped olives. We recommend working in as many fresh herbs as you can get your hands on—parsley and oregano would make great additions.
"What I love about this recipe is that it's so tasty and it can be eaten hot or cold. If you're allergic to shrimp, it tastes great with chicken too." —Recipe contributor Aleni Salcedo, East Elmhurst, New York
Lemon-Parmesan Broiled AsparagusTotal Time: 15 minutes
Main Ingredients: Mayonnaise, lemon, garlic, asparagus, Parmesan
Level: Beginner
If you can't cook your asparagus right away after buying them, place them in a container of cold water in the refrigerator to keep them as fresh as possible. Change the water at least once every two days.
"These special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything." —Recipe contributor Tina Repak, Johnstown, Pennsylvania
Lemon Oregano PotatoesTotal Time: 45 minutes
Main Ingredients: Red or russet potatoes, lemon
Level: Beginner
The secret to this tender, golden brown potato dish is simmering the potatoes before tossing them in the seasoned lemon mixture and roasting them in the oven. If you have herbs on hand, finish these potatoes with fresh oregano and a glug of fruity olive oil.
"My husband, Tom, made these tender potatoes when we were first married. They've remained a family favorite to this day." —Recipe contributor Kate Hilts, Grand Rapids, Michigan
Lemon Recipe FAQ
How do you zest a lemon?
There are three main ways to zest a lemon. The cooks in our Test Kitchen use a zester, a box grater or a Microplane. You could also use a vegetable peeler, then chop up the peel into finer pieces. Store lemon zest in an airtight container in the refrigerator for up to one week.
How much juice is in one lemon?
You'll typically get two to three tablespoons of juice from one medium-sized lemon. The amount of juice can vary from fruit to fruit, so measure before adding lemon juice to a recipe. When in doubt, always grab one more lemon than you think you might use!
How do you store lemons?
Store whole lemons in the fridge to help keep them juicier for longer. We know that bowl of citrus on your counter looks pretty, but lemons can dry out when left at room temperature. If you've sliced a lemon in half or have wedges, store in a sealed container and use them within a few days.
Originally Published: March 10, 2022
