How to Quarter a Lemon

To quarter a lemon, simply follow these easy steps:

Roll the lemon: Gently roll the lemon on a flat surface, applying firm pressure. This helps soften the fruit and makes cutting easier. This is mentioned implicitly in many sources describing citrus cutting, as it improves the juiciness and makes for easier sectioning.
Cut in half: Using a sharp knife, cut the lemon in half lengthwise, through the stem and blossom ends.
Cut each half in half: Place one lemon half cut-side down on a cutting board. Cut it in half again, creating two quarters. Repeat with the other lemon half.
Optional: Remove seeds: If desired, remove any seeds from the lemon quarters using a small knife or your fingers. This step is highlighted in resources like the Blue Apron blog post, which focuses on both quartering and deseeding.

Why Quarter a Lemon?

Quarter-cutting lemons offers several advantages:

Easy juicing: The wedges are easy to squeeze, releasing the juice effectively. The Blue Apron reference explicitly mentions this as a preferred method for extracting juice.
Convenient garnish: Lemon quarters are ideal for garnishing drinks and dishes. The serious eats article speaks to this use for cocktails.
Even distribution of flavor: In cooking, quartered lemons allow for more even distribution of lemon flavor throughout a dish.

Use a sharp knife: A sharp knife ensures clean cuts and prevents the lemon from slipping or bruising. This is emphasized in multiple sources concerning proper citrus cutting.
Consider your purpose: If you need only juice, you might consider other methods. However, for garnish or even distribution of flavor, quartering is ideal.