Lemon Yield: Juice, Wedges and Wheels per Pound
A pound of whole lemons gives about 0.43 lb of juice, roughly 3/4 cup (USDA Food Buying Guide). USDA Handbook 102 gives the same 43% average for juice but a wide range of 29–55%, and 36% for strained juice. Cut for the bar, lemons go much further: wedges keep 98% of the weight and cartwheel slices with peel 80%.
USDA yields for lemon
From the USDA Food Buying Guide: how much ready-to-use or cooked product one pound as purchased gives. The figures work the same in metric: 0.43 lb per pound is 0.43 kg per kilogram.
| As purchased (USDA description) | Result, as USDA states it | Yield | Source |
|---|---|---|---|
| Lemons, fresh; Whole | 1 lb AP = 0.43 lb (about 3/4 cup) juice | 43% | FBG table |
USDA preparation yields for lemon (Handbook 102)
From USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (1975): the weight left after each step, as a percentage of the weight before it. Percentages work the same in pounds and kilograms.
| Before preparation (USDA description) | After preparation | Yield | Item, page |
|---|---|---|---|
| Lemons, whole | Juice | 43% | No. 1413, p. 67 |
| Lemons, whole | Juice, strained | 36% | No. 1414, p. 67 |
| Lemons, whole | Cartwheel slices with peel | 80% | No. 1415, p. 67 |
| Lemons, whole | Wedges with peel | 98% | No. 1416, p. 67 |
How much is waste
USDA’s nutrient database (SR28, NDB 09150) lists 47% of “Lemons, raw, without peel” as refuse: 45% peel, 2% seeds.
How much to buy
At 43% (juice):
| Ready to use | Buy as purchased |
|---|---|
| 1.00 lb (0.45 kg) | 2.33 lb (1.05 kg) |
| 5.00 lb (2.27 kg) | 11.6 lb (5.27 kg) |
| 10.0 lb (4.54 kg) | 23.3 lb (10.5 kg) |
| 25.0 lb (11.3 kg) | 58.1 lb (26.4 kg) |
Cost per usable pound
At 43%, the price as purchased becomes, per pound and per kilogram:
| Price as purchased | Cost per usable pound |
|---|---|
| $1.50/lb ($3.31/kg) | $3.49/lb ($7.69/kg) |
| $2.00/lb ($4.41/kg) | $4.65/lb ($10.25/kg) |
| $2.50/lb ($5.51/kg) | $5.81/lb ($12.82/kg) |
Example prices. Put yours in the food yield calculator.
Run your own numbers
Good to know
- Juice yield varies a lot with size, ripeness and how the fruit is squeezed: USDA’s range runs from 29% to 55% of the weight.
- For garnishes, cost by the wedge or wheel: 98% of a lemon’s weight ends up in wedges, but only 80% in neat wheels because the ends are trimmed.
FAQ
How much juice is in a pound of lemons?
About 0.43 lb, roughly 3/4 cup, per the USDA Food Buying Guide. USDA Handbook 102 gives the same 43% average, with a range of 29–55%.
How many pounds of lemons do I need for 1 lb of juice?
About 2.3 lb (1 ÷ 0.43), or about 2.8 lb if the juice is strained (1 ÷ 0.36).
How much of a lemon is peel?
About 45% of a whole lemon by weight is peel and 2% seeds, according to USDA’s nutrient database.
How much of a lemon is usable for wedges?
About 98% of the weight, per USDA Handbook 102; only seeds are lost. Cartwheel slices with peel keep 80% after the ends are trimmed.
Sources
- USDA Food and Nutrition Service, Food Buying Guide for Child Nutrition Programs (yield tables; public domain)
- USDA Agricultural Research Service, Agriculture Handbook No. 102: Food Yields Summarized by Different Stages of Preparation (1975; public domain)
- USDA Agricultural Research Service, National Nutrient Database for Standard Reference, Release 28 (refuse)
USDA figures are averages; size, grade, trim, ripeness and cooking change them. Weigh your own main items before you cost a menu on them.
Last reviewed October 11, 2026.