A medium-size lemon will yield about six to nine teaspoons of juice. The amount of juice in a lemon depends on its size and how a cook extracts that juice.Continue Reading
Lemons with coarse and thick skin have less juice. Shoppers should choose lemons with smooth skins and are heavy for their size; lemon skin with streaks of green can indicate higher acidity levels. The fruit will also last indoors at room temperature for about a week before becoming soft and wrinkled.
Many recipes include lemon zest, which is the thin, colored outer portion of the citrus peel. The white pith should never be used because it will give the dish a bitter flavor. California is the largest producer of lemons in the United States, with Arizona a distant second.Learn more about Food Measurements
Campbell's suggests substituting 2 teaspoons of soy sauce, 1/4 teaspoon each of lemon juice and sugar and a dash of hot pepper sauce for each tablespoon of Worcestershire sauce in the recipe.Full Answer >
An easy recipe for lemon icing requires stirring 1 cup of powdered sugar, 1 tablespoon of fresh lemon juice, 1 tablespoon of milk and 2 teaspoons of grated lemon zest in a small bowl until the mixture is smooth. An optional drop of food coloring can add visual appeal.Full Answer >
You can measure 2/3 cup by measuring out its equivalent in ounces (5 1/3), pints (1/3) and tablespoons (10 plus 2 teaspoons). If you do not have any measurement tools, then you can use the size of your fist to measure about one cup; cut that amount into thirds, and discard one third.Full Answer >
There are 16 teaspoons in 1/3 cup. It takes 3 teaspoons to make up 1 tablespoon and there are 5 tablespoons and 1 teaspoon in 1/3 cup.Full Answer >