How much is the juice of 2 lemons?

Lemons are a versatile citrus fruit that are used for many culinary and non-culinary purposes. Their tangy, sour juice can add flavor to savory dishes, dressings, desserts, and drinks. When a recipe calls for lemon juice, it’s helpful to know how much juice you can expect to yield from lemons. In this article, we’ll explore how much juice is contained in 2 medium lemons.

Quick Answer

On average, 2 medium sized lemons will yield between 2-4 tablespoons (30-60 ml) of juice. However, the exact juice yield can vary based on the size and ripeness of the lemons.

Estimating Lemon Juice Yield

There are a few factors that determine how much juice can be extracted from lemons:

  • Size – Larger lemons tend to contain more juice than smaller lemons. The average medium lemon is about 3 inches in diameter.
  • Ripeness – Ripe, soft lemons that yield to gentle pressure will produce the most juice. Underripe lemons have less juice.
  • Seed content – Seedless lemons will generally have more usable juice than lemons with seeds.
  • Temperature – Room temperature lemons will yield more juice than cold lemons straight from the refrigerator.
  • Juicing method – Hand squeezing or using a citrus press will extract more juice than simply slicing and squeezing.

On average, medium sized lemons contain between 2-3 tablespoons (30-45 ml) of juice each. So for 2 lemons, you can expect a juice yield of 4-6 tablespoons or 60-90 ml.

Typical Juice Yield for 2 Lemons

Based on research and testing, here are some typical juice yields for 2 average sized lemons:

  • 2 small lemons: 2-3 tablespoons juice
  • 2 medium lemons: 3-4 tablespoons juice
  • 2 large lemons: 5-6 tablespoons juice

So in most cases, squeezing 2 average medium lemons will give you between 2-4 tablespoons or 30-60 ml of fresh lemon juice.

Factors That Affect Juice Yield

Let’s explore some of the factors that can affect the juice yield from lemons in greater detail:

Lemon Size

Larger lemons contain more juice than smaller lemons. The size depends on the variety, maturity, and growing conditions. On average:

  • Small lemons are about 2-2.5 inches in diameter
  • Medium lemons are 2.5-3 inches in diameter
  • Large lemons are over 3 inches in diameter

As a general guide, here’s how much juice you can expect from different sizes of lemons:

  • Small lemon: 1-2 tablespoons juice
  • Medium lemon: 2-3 tablespoons juice
  • Large lemon: 3-4 tablespoons juice

Ripeness

Ripe lemons will yield more juice than underripe green lemons. As a lemon ripens, it produces more juice inside the fruit. Ripe lemons will feel heavy for their size and yield slightly when squeezed gently.

Seed Content

Seeded lemons will produce less usable juice because some juice remains trapped in the seeds and pulp. On average, about one third of the juice remains left behind when squeezing seeded lemons. Seedless lemon varieties will yield more juice.

Juicing Method

The juicing method impacts results. Hand squeezing alone will leave some juice behind in the pulp and rind. Using a citrus press or reamer will extract more of the juice. Rolling the lemon under your palm on a flat surface before squeezing can also help break down the pulp and release more juice.

Storage Time

Freshly picked lemons or recently purchased lemons will yield more juice than lemons that have been stored for prolonged periods. As lemons age, they lose moisture which reduces juice content.

Temperature

Room temperature lemons will yield more juice than refrigerated lemons. Allow refrigerated lemons to come up to room temp before squeezing for max juice extraction.

Tips for Getting the Most Juice from Lemons

Here are some tips to help you maximize the amount of juice you can get from lemons:

  • Select ripe, heavy lemons that feel slightly soft. Avoid rock hard lemons.
  • Roll the lemon firmly under your palm on a flat surface before juicing to break down membranes.
  • Allow refrigerated lemons to come up to room temperature before juicing.
  • Use a citrus press or juicer rather than hand squeezing to extract more juice.
  • Squeeze the lemon with steady, even pressure to get all the juice out.
  • Turn the lemon and press again to get any remaining drops of juice out.
  • Strain the juice through a fine mesh sieve to separate out any pulp or seeds.

Juice Substitutes If Lemons Are Unavailable

If you don’t have fresh lemons on hand, here are some possible juice substitutes:

  • Bottled or reconstituted lemon juice – Use same amount called for in recipe
  • Lime juice – Sweeter than lemons, so use a bit less
  • White vinegar or citrus vinegar – Start with half amount and adjust acidity to taste
  • Wine vinegar – Better for savory dishes, use sparingly
  • Sour salt – Mix citric acid with water to yield “sour lemon water”

Keep in mind that bottled lemon juice may have added preservatives and a different flavor profile from fresh squeezed. But in a pinch, it can work for baking and cooking needs.

How Much Juice Do You Get from a Whole Lemon?

On average, you can expect the following juice yields from a whole, peeled lemon:

  • Small lemon: 1-3 tablespoons juice
  • Medium lemon: 2-4 tablespoons juice
  • Large lemon: 4-6 tablespoons juice

A medium lemon will provide about 3-4 tablespoons (45-60 ml) of juice when rolled, squeezed, and strained. Large, ripe Meyer lemons can sometimes yield up to 1/4 cup (60 ml) of juice!

Tips for Juicing Whole Lemons

To maximize the amount of juice from a whole lemon:

  • Wash the lemon thoroughly before juicing
  • Roll the lemon under your palm on a flat surface to soften it before juicing
  • Slice the lemon in half from pole to pole
  • Use a citrus press, juicer, or reamer to squeeze out the juice
  • Press and turn the lemon to extract all the juice from both halves
  • Strain the juice to remove any pulp or seeds

Avoid biting directly into the lemon or tearing at the rind, as this can release bitter oils into the juice. Instead, cleanly cut the lemon before squeezing for maximum yield and flavor.

Common Uses for Fresh Lemon Juice

Here are some popular uses for fresh squeezed lemon juice:

  • Vinaigrettes, marinades, sauces, and condiments
  • Seafood, poultry, and vegetable dishes
  • Baked goods like lemon cake, lemon bars, lemon muffins
  • Fruit salads, fruit pies, citrus curds
  • Herbal teas, lemon water, lemonade, cocktails
  • Dressings and marinades for salads
  • As a flavoring and acidity balancer in many savory dishes
  • To make lemon extract or liqueur

Lemon juice adds bright flavor and acidity without much sweetness. It balances out richer, heavier flavors and ingredients. When cooking with lemon juice, add it at the end rather than subjecting it to prolonged heat exposure which can dull the flavor.

Nutrition Info for Lemon Juice

Like the whole lemon itself, lemon juice is very low in calories and contains limited macronutrients. However, it is packed with vitamin C!

Here are the nutrition facts for 3.5 ounces or 100 ml of raw lemon juice (about the amount from 1 lemon):

  • Calories: 16
  • Total Carbs: 5g
  • Sugars: 2g
  • Vitamin C: 38% DV
  • Potassium: 2% DV
  • Small amounts of B vitamins

Lemons are especially prized for their high vitamin C content. A single lemon can provide over 30% of the recommended daily intake of vitamin C, which supports immune function and acts as an antioxidant in the body.

Storing and Preserving Leftover Lemon Juice

Fresh lemon juice only keeps for a few days in the refrigerator before it starts to degrade. Here are some tips for storing leftover juice:

  • Place strained lemon juice in an airtight container and refrigerate for up to 5 days.
  • Freeze leftover juice in ice cube trays or muffin tins for longer storage. Thaw cubes as needed.
  • Mix lemon juice with a bit of water and freeze in trays. Use frozen concentrate cubes for cooking.
  • Can or jar lemon juice and process in a water bath canner for extended shelf life at room temp.
  • Mix lemon juice with salt and sugar to make a preserved “lemon syrup” that keeps in the fridge.

For long term storage, freezing is ideal as it retains most of the fresh flavor. Refrigeration also works for shorter term storage of a week or less.

Conclusion

To summarize:

  • On average, 2 medium lemons will yield 3-4 tablespoons (45-60 ml) of juice
  • Lemon juice yield varies based on size, ripeness, juicing method, and other factors
  • To maximize juice, select ripe, soft lemons and roll them before squeezing
  • Strain lemon juice to remove pulp and seeds
  • Use lemon juice to add bright flavor to many dishes and beverages
  • Refrigerate leftover juice for a week or freeze for longer term storage

Knowing exactly how much juice to expect from lemons is helpful for recipes and other uses. While the juice content can’t be guaranteed, you can use averages combined with juicing tips to get a good sense for lemon juice yields. When life gives you lemons, know how to get the most juice out of them!

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