The short answer? About 2 to 3 tablespoons. But that’s just the beginning.

I’ve squeezed thousands of lemons over the years, and if there’s one thing I’ve learned, it’s that lemons are like people — no two are alike.

A medium lemon (what most recipes assume you’re using) typically yields 2 to 3 tablespoons of juice, roughly 1 to 1.5 ounces. Smaller ones might give you just 1.5 tablespoons, while the big ones can produce up to 4 tablespoons.

When a recipe calls for “juice of one lemon,” the writer is probably assuming you’ll get about 2 tablespoons. If you’re making something where precision matters — say, a delicate vinaigrette or cocktail — measuring is smart.

For everything else, just squeeze and taste; as a home cook, you have room to maneuver.

Picking Good Lemons

Contrary to what most people think, the best lemons for juicing aren’t necessarily the prettiest ones:

• Go heavy: A lemon that feels heavy for its size is a juicy lemon. It’s that simple.
• Thin-skinned wins: Look for smooth, thin-skinned lemons. Those thick, bumpy ones might look impressive, but they’re often more pith than juice.
• Give a gentle squeeze: A lemon with a little give will yield more juice than one that feels like a baseball.
• Color matters less than you think: A green tinge doesn’t mean it’s unripe — some varieties never turn completely yellow.

Squeezing Out Every Last Drop

I’m not big on single-use gadgets, but a good lemon juicer pays for itself:

• Warm those lemons up: Cold lemons are stingy with juice. To make the juices easier to extract, leave them at room temperature for 15 minutes or microwave for 10-15 seconds.
• Roll firmly: Before cutting, press and roll the lemon a few times on your counter to break up the membranes inside.
• Cut lengthwise: This exposes more flesh and gives you better leverage when squeezing.
• Use a reamer or juicer: A wooden reamer costs next to nothing and works beautifully. A hinged press-style juicer is worth the drawer space if you juice citrus regularly.
• Get in there with a fork: If you’re without tools, cut the lemon in half and twist a fork inside while squeezing.

Storing Lemons and Their Juice

• Whole lemons: They’ll last a week on your counter, up to three weeks in the refrigerator.
• Cut lemons: Wrap the cut side in plastic or place cut-side down in a small container in the refrigerator. Use within 4 days.
• Fresh juice: Keeps in the refrigerator for 2-3 days in a sealed container, though it’s always best used immediately.
• Freeze extras: Pour juice into ice cube trays (each cube is about 1 tablespoon), freeze, then transfer to freezer bags. They’ll keep for months and are perfect when you need just a splash.

When it comes to lemon juice, there’s simply no comparison between the bottled stuff and juice you’ve squeezed yourself. Go the extra mile; the small effort always pays off.