Recipe calls for juice of 3 lemons

I'm making Sandy Smith's Lemon Basil Sherbet for the first time. It calls for the juice of three lemons. However, my lemons are huge. Is there a standard conversion to Tbsp/lemon in recipes? This is my first attempt with my ice cream maker, and I didn't know if the amount of juice would change the texture. Thanks for any advice!

By Sandy Smith •

Sue
  • Posted by: Sue
  • June 20, 2015
  • 3541 views
  • 6 Comments

6 Comments

Monita
Monita June 20, 2015
A small lemon will yield 2tbls of juice while a large (soft)one will yield as much as a 1/4 cup, which is probably what your lemons will yield, If the recipe is calling for the juice of 3 lemons I wouldn't use more than 9 tablespoons or a little more than 1/2 cup
 
Sue
Sue June 21, 2015
Thanks Monita - I averaged out between the answers, and was happy to find that ice cream doesn't have to as precise as baking. It was great!
 
Susan W.
Susan W. June 20, 2015
Recently, I started measuring the juice from lemons because I wanted to freeze extra in ice cube trays in 1 tbs amounts. My lemons have consistently had 2 TBS juice in each lemon. Google says 3 TBS. I nuke mine and get every drop out.
 
Sue
Sue June 20, 2015
Thanks Susan - I got both 2 and 3 Tbsp when I googled. I'm glad to know your "field tested" measurement.
 
Susan W.
Susan W. June 21, 2015
You are welcome. I consider my lemons large. Most of the time, they are fairly thick skinned...I'm curious to know what yours yielded and how your sherbet turned out, so do report back. :)
 
Sue
Sue June 21, 2015
Susan - I ended up getting close to 3 Tbsp per lemon. I put most of it in the sherbet. It turned out great! I made some basil cookies as well, and the two went together in a wonderful way. I appreciate the input on quantities!
 
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