Cutting lemon wedges for garnish is another knife skill’s technique that is deceptively simple yet often done wrong. There’s nothing worse then getting a lopsided lemon wedge to squeeze into your iced tea or cocktail only to see its seeds shooting into your glass.
To properly wedge lemons, start by topping and tailing. Then stand on end and slice lengthwise into quarters.
Take each quarter, still standing on end, and slice out the pith (white vein) and seeds.
Lay skin side down, cut wedge in half lengthwise, yielding a total of eight prepped lemon wedges per whole lemon.