You're Squeezing Lemons Wrong And Losing Half The Juice

The trick costs nothing and doubles what you get out.

Half the juice in a lemon stays trapped simply because the fruit is cold and stiff.

Roll the lemon firmly on the counter under your palm first. That breaks the internal membranes so the juice flows freely.

A quick warm, ten seconds in warm water or a short blast at room temperature, loosens things even more than a fridge-cold fruit.

Cut it lengthways rather than across the middle, and squeeze cut side up. You'll wring out far more than the usual sad little dribble.