Slicing a lemon is no big deal, right? Everyone knows how to do it. Well, that is kind of true. Cutting a lemon isn’t rocket science, but according to experts there is an optimal way to do it and most of us don’t use it. This method will help you get every last drop out of your citrus.
How To Do It
Firstly you need to prep your lemon. Many fruits have a richer taste at room temperature and lemon certainly is one of them. If you keep your lemons in the fridge, take one out an hour before you plan to cut it. That way the membranes inside it loosen up and it’ll be easier to squeeze. Don’t have an hour? You can put your lemon in the microwave for ten seconds or soak it in a bowl of warm water for a few minutes. Then roll it around the countertop, applying light pressure with the palm of your hand.
Now to the cutting. First, slice off the ends of the lemon removing both the stem and the bottom tip. Then, halve the lemon lengthwise and cut it into wedges. You should get about 3-4 wedges from each half. Finally, lay each wedge flat on its side and cut it across the top, removing the top layer along with any seeds. Now, your lemon is truly ready to be squeezed.
