For juicing you want to pick lemons that are thin-skinned and shiny. These are the best for squeezing. To get more juice, heat in the microwave for about 20 seconds, then roll on the counter to soften up. Careful when heating and rolling because they get hot and may explode!
7 comments:
I remember your teaching me this a long time ago, and I've been picking lemons that way since.
I haven't tried the microwave, but I do always roll my lemons first to break the membranes for easier squeezing.
I also use a lime squeezer to squeeze lemons. It is so satisfying to get so much juice from one lemon in one squeeze. Here's a picture of what one of those lime squeezers, or lime press, looks like.
and my mother taught me....
However I haven't microwaved them either. I will try it next time.
And pick lemons with a thick skin for eating - peel the zest, keep the pith and sprinkle liberally with salt. Only good for morning sickness though, LOL!
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Speaking of lemons, I just used them for the first time ever!
love that press
I love old style kitchen gadgets
they work so well and don't have so many thing to go wrong.
another hint - grate the lemon peel and freeze the zest to use any time you need zest but not juice - like in rice or whatever - zested lemons don't last too well.
Thanks Francis, I'll try freezing the zest next time I use a lemon, which is fairly often as I love the tartness it gives salad dressings. What can I do with lime peels, the same?
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