It All Starts With Choosing the Right Lemons
It’s no secret that lemons sold in supermarkets are “cured,” which means they are picked green and kept in controlled temperatures for a few weeks before hitting the shelf. The type of lemon you pick and how cured it’s been will determine how much juice you will get out of it. It’s best to look for Meyer lemons because they are smaller in size, have thin skin, and have a sweeter, less acidic taste than regular varieties.
It’s Important to Prep the Lemons Before Cutting Them
The most important rule is to cut lemons at room temperature. That’s when they have a brighter, richer taste, much like other fruits. So, keep your lemons in the fridge, but be sure to take them out an hour before using them to let them warm up. In case you don’t have that much time, just put them in a bowl of hot water for a few minutes. Once that’s done, take a lemon and roll it around the countertop with your palm. Be sure to apply gentle pressure to get the juices flowing.
Don’t Go Vertical, Go Horizontal
It may sound counterintuitive, but that’s the best way to cut lemon wedges. First, you need to slice off the bottom tip and stem end of the lemon. Then, slice it in half lengthwise. Cut both halves into wedges, place them flat on their side, and carefully remove the top layer together with any seeds or membrane (like in the picture above). Now that the pesky ends are no more, you’re free to squeeze that fresh, zesty juice out of your wedges!