How-To: Quarter and Deseed a Lemon

One of the most effective ways to extract juice from a lemon is by cutting it into wedges. This method gives you better leverage for squeezing and helps you get the most juice out of the fruit. Instead of slicing the lemon in half, try cutting it into quarters. These smaller sections are easier to handle and allow for a more controlled squeeze.

At our kitchen, we like to take this a step further by removing the seeds before juicing. Once you've quartered the lemon, hold each piece at a slight angle and use a small knife to cut out the visible seeds. You might still find a few stragglers, but they can easily be scraped out with the tip of your knife or your fingers.

After the seeds are removed, simply squeeze the lemon wedges over a bowl. This ensures that any remaining seeds won’t end up in your food, and you’ll have a clean, fresh batch of lemon juice ready to use. This simple technique makes prep work a little smoother and keeps your dishes seed-free.