✔ Updated · tablespoons, ml, cups + how many lemons you need
A recipe that says “juice of 1 lemon” wants about 2 to 3 tablespoons. Here is exactly how much juice small, medium and large lemons give, and how many to buy for any amount.
One medium lemon gives about 2 to 3 tablespoons of juice, which is 1 to 1.5 fluid ounces or 30 to 45 ml. Half a lemon gives about 1 to 1.5 tablespoons. You need about 2 lemons for 1/4 cup of juice, 3 to 4 lemons for 1/2 cup and 5 to 6 lemons for 1 cup. Large, heavy, room-temperature lemons give the most.
- 1 medium lemon: 2 to 3 tbsp (30 to 45 ml)
- 1/2 lemon: 1 to 1.5 tbsp (15 to 22 ml)
- 1 cup of juice: about 5 to 6 medium lemons
- Zest of 1 lemon: about 1 tablespoon
How Much Juice in One Lemon, by Size
Lemon size makes the biggest difference. Supermarket lemons labeled medium usually weigh about 4 to 5 ounces (115 to 140 g), and juice is roughly a quarter to a third of the weight.
| Lemon | Tablespoons | Fluid ounces | Milliliters |
|---|---|---|---|
| Small lemon | 1.5 to 2 tbsp | 0.75 to 1 fl oz | 22 to 30 ml |
| Medium lemon | 2 to 3 tbsp | 1 to 1.5 fl oz | 30 to 45 ml |
| Large lemon | 3 to 4 tbsp | 1.5 to 2 fl oz | 45 to 60 ml |
| Half a medium lemon | 1 to 1.5 tbsp | 0.5 to 0.75 fl oz | 15 to 22 ml |
| Meyer lemon | 2 to 3 tbsp | 1 to 1.5 fl oz | 30 to 45 ml |
| Lime (for comparison) | 1 to 2 tbsp | 0.5 to 1 fl oz | 15 to 30 ml |
How Many Lemons Do You Need?
Use this chart when a recipe gives the juice as a measurement. It assumes medium lemons at about 2.5 tablespoons each, so buy one extra lemon if yours are small or firm.
| Juice needed | Milliliters | Medium lemons |
|---|---|---|
| 1 tablespoon | 15 ml | 1/2 lemon |
| 2 tablespoons | 30 ml | 1 lemon |
| 1/4 cup (4 tbsp) | 60 ml | about 2 lemons |
| 1/3 cup | 80 ml | 2 to 3 lemons |
| 1/2 cup | 120 ml | 3 to 4 lemons |
| 2/3 cup | 160 ml | 4 to 5 lemons |
| 3/4 cup | 180 ml | 5 lemons |
| 1 cup | 240 ml | 5 to 6 lemons |
| 2 cups | 480 ml | 10 to 12 lemons |
What Changes How Much Juice You Get
- Size and weight: a lemon that feels heavy for its size has more juice. Light lemons are often thick-skinned or dried out.
- Skin: thin, smooth, slightly glossy skin usually means a juicier lemon than thick, bumpy skin.
- Temperature: room-temperature lemons release juice more easily than cold ones straight from the fridge.
- Age: lemons lose moisture as they sit. Hard, shriveled lemons give noticeably less juice.
- Your tool: a hand-held citrus press or reamer gets more juice than squeezing by hand.
How to Get the Most Juice From a Lemon
- Bring the lemon to room temperature, or microwave a whole lemon for 10 to 20 seconds until just warm.
- Roll it firmly on the counter under your palm to break the juice cells inside.
- Cut it in half crosswise, or lengthwise for more exposed flesh if you are squeezing by hand.
- Squeeze with a citrus press or reamer, or twist a fork into the cut side as you squeeze.
- Strain out the seeds and pulp through a small sieve, then measure.
Fresh vs Bottled Lemon Juice
Bottled lemon juice can replace fresh 1 to 1, so 2 to 3 tablespoons of bottled juice equals the juice of one medium lemon. It is handy for baking and marinades, but fresh juice tastes brighter in dressings, drinks and finishing sauces.
Bottled juice does not replace zest. If a recipe calls for “zest and juice of 1 lemon”, buy a fresh lemon: one lemon gives about 1 tablespoon of finely grated zest.
How to Store Lemons and Lemon Juice
- Whole lemons: about 1 week on the counter, or 3 to 4 weeks in a sealed bag in the fridge.
- Cut lemons: wrap tightly and refrigerate; use within 3 to 4 days.
- Fresh lemon juice: refrigerate in a clean, covered jar and use within 2 to 3 days for the best flavor.
- Frozen juice: freeze in ice cube trays (about 1 tablespoon per cube), then bag the cubes; best within 3 to 4 months.
- Bottled juice: refrigerate after opening and follow the date and storage note on the label.
Common Mistakes
- Assuming “1 lemon” always means 3 tablespoons. Small lemons can give less than 2.
- Juicing lemons straight from the fridge, which leaves juice behind.
- Zesting after juicing. Zest the whole lemon first; a squeezed half is hard to grate.
- Swapping bottled juice for zest. Zest carries the lemon oil and aroma.
Recipes That Use Lemon Juice
Put your lemons to work in a lemon posset, a copycat Starbucks lemon loaf, lemon pepper wings or lemon sandwich cookies.
Frequently Asked Questions
1 lemon equals how much juice?
One medium lemon equals about 2 to 3 tablespoons of juice, or 1 to 1.5 fluid ounces (30 to 45 ml). A small lemon gives closer to 1.5 to 2 tablespoons and a large one 3 to 4 tablespoons. If a recipe just says “juice of 1 lemon”, 2 to 3 tablespoons is a safe amount.
How many lemons do I need for 1 cup of juice?
You need about 5 to 6 medium lemons for 1 cup (240 ml) of lemon juice. A cup is 16 tablespoons and a medium lemon gives 2 to 3 tablespoons. Buy 7 or 8 if your lemons are small, firm or cold, so you are not caught short.
How much is 1 lemon of juice in ml?
The juice of one medium lemon is about 30 to 45 ml. Half a lemon gives about 15 to 22 ml. For 1/4 cup (60 ml) you need about 2 lemons, and for 1/2 cup (120 ml) about 3 to 4 lemons.
How much juice is in half a lemon?
Half a medium lemon gives about 1 to 1.5 tablespoons of juice, which is 15 to 22 ml. When a recipe asks for the juice of half a lemon, start with 1 tablespoon, taste, and add more if the dish needs extra brightness.
Can I use bottled lemon juice instead of fresh?
Yes. Use bottled lemon juice 1 to 1, so 2 to 3 tablespoons replaces the juice of one medium lemon. It works well in baking, marinades and sauces. Fresh juice tastes brighter in dressings and drinks, and bottled juice cannot replace lemon zest.
