How do you open a lemon?

There are a few ways to open a lemon, depending on your goal: to juice it easily or simply to cut it into wedges.

Method 1: To Maximize Juice Extraction

This method focuses on making it easier to squeeze the juice out of the lemon.

Loosen the Membranes: Roll the lemon on a cutting board or countertop. This helps break down the internal membranes and releases more juice, as suggested by the provided reference (25-Mar-2019).
Poke a Hole: Using a clean skewer, needle, chopsticks, toothpick, or pin, poke a hole in the non-stem end of the lemon (25-Mar-2019).
Squeeze: Squeeze the juice out through the hole (25-Mar-2019).

This is the traditional method for using lemon as a garnish or ingredient.

Wash the Lemon: Rinse the lemon under cool water to remove any dirt or debris.
Cut off the Ends: Trim off a small slice from both ends of the lemon. This creates a flat surface for stability.
Cut in Half (Optional): If you want smaller wedges, cut the lemon in half lengthwise.
Cut into Wedges or Slices:
- Wedges: Cut each half lengthwise into wedges. The number of wedges depends on the size of the lemon and your preference.
- Slices: Cut the whole lemon crosswise into slices.

The best method depends on your needs:

Juicing: If you need lemon juice for cooking or drinks, Method 1 is ideal because it simplifies juice extraction.
Garnishing/Flavoring: If you need lemon wedges or slices for garnishing drinks or adding flavor to dishes, Method 2 is more appropriate.