Bright tangy lemon juice (Printable Version)

Freshly squeezed lemon juice perfect for dressings, drinks, and marinating dishes.

# What You Need:

01 - 3 to 4 medium lemons (to yield approximately ½ cup / 4 fl oz juice)

02 - 1 teaspoon superfine sugar (for sweetened juice)

03 - Pinch of salt (to enhance flavor)

01 - Wash the lemons thoroughly under cold running water.

02 - Firmly roll each lemon on the countertop to soften the fruit.

03 - Cut each lemon crosswise into halves.

04 - Use a citrus juicer or reamer to press juice from each half, removing any seeds encountered.

05 - Pour the extracted juice through a fine mesh strainer to remove pulp and residual seeds as desired.

06 - If desired, stir superfine sugar into the juice until completely dissolved and add a pinch of salt to enhance flavor.

07 - Use the juice immediately or refrigerate in a sealed container for up to 3 days.

01 -

It takes five minutes and transforms every dish it touches with genuine brightness.
You control the tartness and sweetness, so it tastes exactly how you want it.
Once you taste real squeezed juice, bottled versions feel like a distant memory.

02 -

Room temperature or slightly warmed lemons yield almost double the juice compared to cold ones—microwave for 10 seconds if you're in a hurry.
Rolling the lemon first makes the difference between a trickle and a satisfying pour.
Straining is personal preference, but unstrained juice has a rustic texture that feels more homemade.

03 -

Always room-temperature or warmed lemons—the difference in yield is remarkable and worth the 10 seconds in the microwave.
A pinch of salt isn't a seasoning, it's a flavor amplifier that makes the tartness feel rounder and more sophisticated.