Two types of lemon juicer – reamers and squeezers. Which one should I buy?

If you plan on juicing a lot of lemons or limes, then maybe you should consider an electric lemon juicer instead of a manual one. Although manual juicers are definitely a lot cheaper, it can be tiring to people with smaller hands, or to people who suffer from problems like arthritis.

lemon juicer

Manual juicers can come in a press design, which means that the lemon is cut in half and then squeezed until all the juice runs out. They are very efficient, and are usually the standard in professional kitchens nowadays.

The other kind of manual lemon juicer is actually called a “reamer” because it consists of a textured cone, which you physically twist the lemon half against while pushing down. Reamers are the oldest kind of lemon juicer, are very cheap, and can give satisfactory performance if you only want to squeeze a bit of juice now and again.

Electric lemon juicers are usually a modified design of the reaming variant – basically a small electric motor slowly turns the reaming cone for you, so all you have to do is hold the cut lemon half against it. The twisting action is supplied by the motor, meaning it is  a lot easier on your hands and fingers. Because it only takes a small motor to do this job these electric lemon juicers are actually very quiet, unlike the large countertop models which you use to make fruit and vegetable juice for drinking purposes.

The citrus press press type is definitely recommended, if nothing else then for its sleek looks and more compact shape (we all know they do end up in the second or third drawer down from the cutlery!). The best material to look for is  a stainless steel model, as this will literally last you a life time. Plastic is cheaper of course, but it is liable to break after a few years and also discolours quickly and looks old.

A Hand press will squeeze out a lemon half as quickly as you can pull the handles together. So one lemon takes about 15 seconds, from beginning to end. Do you have a lemon tree growing in the yard, or does someone you know have one? Rather than let excess fruit go to waste try doing what my mother does – take the left over fruit at the end of the season, crush out all the juice into a bowl using a juicer of your choice, and then pour it into little moulds and freeze it. If you do a lot do baking you can even measure to the quantity you will be using in recipes.

This way you can just pop out one frozen portion at a time and use it

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