There are approximately 2 1/2 tablespoons of lemon juice in one lemon. There are many recipes out there that call for lemon juice.
1 medium lemon is the equivalent of about 2-3 tablespoons of juice (6 -9 teaspoons).
1 1/2 tablespoons = juice of 1/2 lemon
a normal lemon would yield about 3 tablespoons or 45 ml of juice. Inserting a fork would produce a better yield than microwaving it or rolling it against a counter but still a reamer would still be the best.
For a teaspoon of lemon zest use 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
On average, one medium-sized lemon yields about 2-3 tablespoons of juice. So, for 1 tablespoon of lemon juice, you would need about one-third to half of a medium-sized lemon.
2 tablespoons http://whatscookingamerica.net/lemons.htm
An eighth of a tablespoon of 400 GPL Lime Juice Concentrate when added to 7/8th of a tablespoon of water will equal 1 tablespoon of fresh Lime Juice. Of course, fresh Lime Juice will taste better as the concentrate goes through an evaporation process which hinders the volatile top notes due to heating. Normal fresh Lime Juice is 50-55 GPL (Grams per Liter of Citric Acid) so the reconstitution rate is 1 part concentrate (400 GPL) and 7 parts water.
apparently it's anywhere between 3 tb to 1/4 cup
You should get close to 2 ounces of juice in one lemon. The exact amount will depend upon the size of the lemon.
To substitute lemon juice powder for 2 tablespoons fresh lemon juice, briskly stir 1 teaspoon powder into 2 tablespoons water. To add extra lemon flavor to baked goods, use 1 tablespoon lemon juice powder for each cup of flour. For lemon glaze, use 1 to 2 teaspoons per cup of confections' sugar.
1 lemon yields about 2-3 table spoons of lemon juice, so the juice of two lemons is somewhere around 5 table spoons or so, or 1/4 cup and 2 tablespoons.