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How much juice is in a lemon?

A lot of recipes call for the “juice of a lemon”. I keep a bottle of lemon juice in the fridge as this is easier, cheaper and more convenient than buying lemons all the time but my problem is I never know how much juice should come out of a lemon. Surely it depends how thoroughly you squeeze it?

Does anyone know approximately what volume of liquid is meant when a recipe says “juice of a lemon”?

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This question reminds me of another question – “how long is a piece of string”. But that’s beside the point.First let me say that using bottled lemon juice isn’t one of my options in the kitchen. I’m a bit fussy when it comes to that as I want to avoid the additives they put into them. If I might suggest to you that a far better option is to squeeze out a bunch of fresh lemons and freeze it into cubes.

So – how much juice in there in “a lemon” – the average lemon will yield 55ml of juice

55ml  =  2¾ Australian tablespoons (20ml)  =  3⅔ US tablespoons (15ml)

 

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