Lemon wedges benefit from a little tailoring. Here’s how:
Begin with unblemished whole lemons.
Trim away a bit of the top and bottom of lemon.
With a sharp knife, cut in half from “north to south” and not across the “equator” or thick middle.
Cut into wedges. I prefer to cut six generous wedges per lemon rather than eight.
Trim away the white membrane at the top of the wedge.
Using the tip of your knife, pry and poke out as many seeds as you can without cutting the lemons into tatters.
Here are six nicely tailored lemon wedges.