1. Warm the Lemon in a Bowl of Water
It is important to make lemons softer to produce more juice out of them. All you need to do is to fill a small or medium-sized bowl with warm water (avoid boiled water), and place the lemon in the bowl and allow it to sit for about 30-40 minutes before pulling it out of the water. Basically, take the lemon out of the bowl once the lemon feels softer. The warm water loosens the stiff outer body, resulting in more juice.
2. Roll the Lemon Before Bringing it Under the Knife
Take a whole lemon and roll it hard against the surface of the slab or chopping board. Do not smash the lemon so hard that it breaks; just enough force to loosen it down. This will help break the membranes in the flesh of the lemon, causing the lemon to spill out more juice.
3. Heat the Lemon in a Microwave
The simplest way to get more juice out of the lemon is to just heat it in the microwave for about 10 to 20 seconds. Do not cut the lemon in halves as the heat will soak up the moisture of the lemon. Instead, just put a whole lemon so that the absorption of juice is well prevented.
Cutting your lemon from top to bottom can help produce a lot of juice. The larger amount of surface area has chances of producing more juice. More the thicker layer of pulp exposed by cutting the lemon lengthwise in which juice is trapped, the better amount of juice it will produce.
5. Use the Tines of the Fork to Take out More Juice
Cut the lemon in half, insert the tines of the fork into the pulp of one half and squeeze the lemon. Once the juice starts to flow in the container, rotate the fork to a new position every second. The pressure and sharp tines of the fork help pierce the membranes of the lemon, only to allow more juice move freely out of the fruit.