When a recipe calls for “juice of one lime,” you’re left with a frustratingly imprecise measurement.
A simple question with a not-so-simple answer. After juicing thousands of limes as a cook and food writer, I can tell you this: it depends.
The Short Answer
On average, you’ll get 1-2 tablespoons (15-30ml) of juice from a single lime. But that’s like saying the average person has 1.5 children — that’s technically accurate, but not particularly useful in practice.
Size plays a role:
- Small limes (1.5″ diameter) yield about 1 tablespoon of juice
- Medium limes (2″ diameter), about 1.5 tablespoons
- Large limes (2.5″ diameter), 2 tablespoons
When following recipes, I assume 2 tablespoons per lime — then I buy extra and adjust as I go. Nothing is more frustrating than being a tablespoon short in the middle of cooking.
Selecting the Juiciest Limes
A rock-hard, bright green lime is practically juice-proof. Look for limes with slight give when squeezed and a yellowish-green hue. They’ve developed more juice and less bitter pith.
The Persian/Tahiti limes commonly found in American supermarkets yield differently than the smaller, more aromatic Key limes. The latter have more seeds but often deliver more concentrated flavor per ounce.
Lastly, there are seasonal considerations. Limes tend to be juicier during their peak season (May through October). In winter, you might need to work harder for the same yield.
This is why I always advocate measuring juice rather than counting fruits.
Three Ways to Extract Maximum Juice
- The Rolling Method: Apply firm pressure with your palm and roll the lime on your counter for 10-15 seconds until it feels softened. Cut and squeeze immediately while still warm from friction.
- The Microwave Hack: Zap a whole lime for 10-15 seconds (no longer or it might burst), let stand briefly, then cut across the equator and squeeze. The heat breaks down cell walls, releasing more juice.
- The Lengthwise Cut: Instead of halving the lime across its equator, cut lengthwise through the stem end. Position cut-side down on a juicer and work from center outward. Finish by hand-squeezing the remains.
Storage Notes
Keep whole limes in the refrigerator for 2-3 weeks. Once juiced, use within 2-3 days or freeze in ice cube trays for future use (each cube equals about 1 tablespoon).
If your lime gives less juice than expected, adjust with a splash of water and perhaps a touch more zest, which carries concentrated oils that boost flavor.
Or, since you took me up on the advice, just reach for that extra lime you wisely purchased.