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"?
I had the same problem from the opposite end when I lived in California: the tree out back produced *humongous* lemons. The juice of one of those monsters was equivalent to two or three supermarket lemons. Whenever I met a recipe that gave its units in "lemons", I'd sit there wondering, "*Whose* lemons?"
@Marti I have a grafted lemon tree that gives us fruit all year around, but winter and summer lemons are VERY different. In summer small and juicy, in winter big and dry.
As FoodTasted says below, 3 tablespoons will get you in the ballpark; start a little south of there and then let your own taste be the guide. Also, if it isn't too much of a cost or convenience issue, sometime you should do a side-by-side comparison of your refrigerated juice vs.fresh. To me, the refrigerated juice is one-note, lacking all of the brightness of fresh lemons.
It can range on the size of the lemon and the time of year. A medium lemon will give 2-3 Tablespoons of juice, where a larger lemon can give 1/4 cup (4 Tablespoons). Just have to decide on much lemon flavor you want in your recipe as to which number you pick.