Step 1

Simply slice the lemons in half and press each half against the electric juicer until fully juiced.The machine will naturally strain the pulp and seeds, so the juice is immediately ready to use (or freeze).

Step 2

Use the methods mentioned in the Notes section below - microwave (for 20-30 seconds) and/or roll the lemon (on the countertop, back and forth) to loosen up and soften the lemon as much as possible.

Step 3

Cut the lemon/s in half, place the center of each half over the reamer or the juicer, and press, squeeze and twist the lemon until all the juice is extracted.Some manual juicers are tabletop versions that still automatically strain the seeds/pulp from the juice. Others, like the handheld "reamer" photographed, do not. When using the latter, you could place a strainer over the jug/bowl you're juicing the lemons over. That way, you don't need to separately strain it through a juicer afterward.

Step 4

Use the methods mentioned in the Notes section below - microwave (for 20-30 seconds) and/or roll the lemon (on the countertop, back and forth) to loosen up and soften the lemon as much as possible.

Step 5

Cut the lemon in half and place it over your bowl/container of choice (placing a fine-mesh sieve over that will help strain the pulp and seeds).

Step 6

Pressing a spoon or fork into the center of each half, squeeze and twist. The spoon or fork will work similarly to the handheld reamer and will crush the remaining membranes inside and release the juice.

Step 7

Slice the lemon/s in quarter lengthwise wedges and place them in the bowl of your stand mixer.

Step 8

Cover the bowl with a layer of plastic wrap (or use a splatter guard) and turn the mixer on low, allowing it to squeeze and crush lemons until they look thoroughly juiced.

Step 9

Pour the juice through a strainer, giving each lemon half one more last squeeze manually.

Step 10

Simply pop the lemon in the freezer. Then, when needed, allow it to thaw entirely at room temperature before juicing with your method of choice.Alternatively, you can thaw the lemons in a cold water bath (for around 20 minutes) or even in the microwave.

Step 11

Use the methods mentioned in the Notes section below - microwave (for 20-30 seconds) and/or roll the lemon (on the countertop, back and forth) to loosen up and soften the lemon as much as possible. This will make it much easier to squeeze.

Step 12

Using a skewer, chopstick, or thick toothpick, pierce the non-stem end of the lemon. Press it as far into the lemon as you can without going all the way through.

Step 13

Hold the lemon over your container (optionally place a strainer first, though this method shouldn't allow much pulp/seeds to escape the lemon) and squeeze. The juice should stream out through the hole.

Step 14

To store in the refrigerator: fresh lemon juice will last 2-3 days in an airtight container in the refrigerator. However, it tends to get more bitter as it sits, so it's best to freeze it for long-term storage. How to freeze juice: there are two ways to freeze the fresh lemon juice that I use. The first option pours it into a jar with ½-inch of headspace. The second option portions the juice into an ice cube tray. Freeze until solid, then transfer the lemon ice cubes to an airtight container/Ziplock bag for 3-4 months. As a bonus, lemon ice cubes can be added directly to lemonade and other drinks to chill without diluting them!Lemon slices: while you can freeze them whole, I prefer to rinse, dry, and make thin slices. Arrange them on a parchment or plastic-lined baking tray and freeze until solid. Then transfer to a reusable Ziplock bag and freeze for 3-4 months. These slices are perfect for adding to drinks as a garnish and will release their juice as they thaw.