How to Cut a Lemon: 5 Ways to Cut a Lemon

Lemon wedges are a classic garnish for iced teas and bubbly cocktails. Follow these steps for cutting lemon wedges.

1. 1. Gather your supplies. You’ll need a whole lemon, sharp knife, and cutting board.
2. 2. Cut the lemon in half. First, use your knife to slice off both ends of the lemon. Place one of the cut ends down so that the lemon is standing up. Slice the lemon lengthwise into two halves.
3. 3. Cut the lemon into quarters. Hold the two lemon halves together and slice them lengthwise into quarters.
4. 4. Remove the seeds. Use your knife to remove the seeds and pith (the white, spongy part) from each of the lemon wedges.
5. 5. Slice more wedges. With the skin side down on the cutting board, you can further slice each lemon wedge in half lengthwise until you have your desired number of lemon wedges.

A lemon twist is a perfect garnish for a martini or gin sour.

1. 1. Gather your supplies. You’ll need a whole lemon, sharp knife, and cutting board. Place the lemon horizontally on the cutting board.
2. 2. Use your knife to cut the lemon. First, cut the lemon crosswise to get two halves. Then proceed to cut thin slices about a quarter-inch thick from the widest part of the lemon.
3. 3. Remove the flesh from the slices. Lay the lemon slices flat on the cutting board. Make a small cut at the bottom of each lemon slice rind. Cut away the flesh from the rind. Reserve the flesh for juicing.
4. 4. Twist the rinds. Grasp the lemon peel at both ends and twist in opposite directions to get a perfect lemon twist.

Follow these steps to get the most juice out of a lemon as possible.

1. 1. Allow the lemon to reach room temperature. A room temperature lemon releases more juice than a chilled lemon.
2. 2. Gently press the whole lemon. Use your palm to gently press down and roll the lemon on the countertop. This helps release the interior membranes of the lemon that store lemon juice.
3. 3. Slice the lemon in half. Place the lemon on a cutting board, and use a sharp knife to slice the lemon lengthwise.
4. 4. Juice the lemon. Use a tabletop citrus juicer, handheld citrus press, or handheld reamer to juice the lemon. Rotate the lemon half in the juicer a few times and squeeze or press until all the juice is expelled.

To cut a lemon crown, start by slicing off the ends of the lemon. Then, use a small paring knife to make a single diagonal cut through the center of the lemon. The cut should only be as wide as the blade of the paring knife. Make another similar cut straight through the lemon so the two cuts form a two-sided triangle. Continue cutting the entire perimeter of the lemon, alternating the angles of the cuts, until you end up with two lemon halves with jagged edges.

Suprèmes, or segments, are lemon wedges without the rind or pith. To suprème a lemon, cut away both ends of the lemon. Place the lemon cut side down on a cutting board and use a sharp knife to remove the rind. Carefully cut away any of the white pith from the flesh of the lemon. Then, cut the lemon into segments, following the natural segmentation of the fruit. Proceed to cut away any remaining pith and discard the seeds.

Consider the many different ways you can store lemons to help these citrus fruits last for weeks and months.

1. 1. Juice the lemons. You can juice lemons and store the lemon juice in an airtight container or enclosed glass jar in the fridge. The lemon juice can last upwards of four days, though it will slowly lose its flavor.
2. 2. Freeze lemon slices. Slice lemons into smaller pieces and remove the seeds. Spread the slices on a baking sheet and flash freeze until they’re solid. Transfer the lemon slices to a freezer bag and seal. Frozen lemons will keep for three to four months. You can use frozen lemons in cooking, baking, or as a garnish.
3. 3. Wrap up cut lemons. You can refrigerate lemon halves and lemon slices in the fridge for five to seven days in an airtight container or a zip-top bag. You can also wrap the lemon wedges in plastic wrap to keep them from drying out.

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