Squeezing juice from lemon

1. Take a saucepan and pour in enough water so that the lemon is completely covered with water. Heat the water to a temperature of 40-50 degrees and put the pre-washed lemon in the water for a couple of minutes. A heated lemon will release its juice much better, as the peel will become softer.
2. The heated lemon should be rolled on the table a couple of times. This way, more granules inside the lemon will burst and release their juice.
3. After this, cut the lemon lengthwise, as a result you will get three times more juice. A larger surface exposes more flesh. The juice may be contained in a dense layer of pulp, but if the entire pulp is visible, there will be less juice loss.
4. Squeeze out the juice not with a spoon, but with a fork! Insert the tines of a fork into the pulp and squeeze out the lemon juice. Twist and squeeze until the juice stops flowing, and repeat this procedure with the other half. The pressure and sharp tines of the fork help pierce the membranes, causing more liquid to flow out.