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- 1). Prepare the lemons first. You'll get more juice if you use lemons that are at room temperature rather than too cold or too hot. Let the lemons sit out on the countertop for at least an hour.
- 2). Gently roll each lemon you plan to use on a table for a few seconds. This will help break down the outside skin and the thick fibers inside.
- 3). Cut each lemon in half. If you are making a large batch of lemon juice and plan to use lots of lemons only cut a few lemons in half first. Set the rest of the lemons aside while you work.
- 4). Clean the lemon juicer you plan to use. Even if you've cleaned the juicer before run it under water for a few seconds just to clear out any bits of lemon that may have settled to the bottom.
- 5). Push down half a lemon on the top of the juicer for a few seconds. The lemon juice will press against the blades of the juicer and collect at the bottom. Press around each side of the lemon half to extract all the juice you can. When you see a mostly thin white rim on the inside of the lemon stop pressing. Some juicers have a top that lets you apply equal pressure to each side of the lemon.
- 6). Place a fine gauge strainer on top of a storage container or measuring cup. The strainer will catch all the lemon seeds and any extraneous peel that may have been caught in the juicer.
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