Usually about a teaspoon.
There is no fat at all in a lemon. Technically, there are oils in the lemon rind, but the amount is far to small to matter when eaten.
On average, a single lemon can yield about 2-3 tablespoons of lemon juice.
On average, one lemon can yield about 2-3 tablespoons of lemon juice.
On average, a lemon can yield about 2-3 tablespoons of juice.
On average, one lemon can yield about 2-3 tablespoons of juice.
Half a lemon typically yields around 1-2 tablespoons of juice.
One lemon typically yields about 2-3 tablespoons of juice.
On average, one lemon yields about 2-3 tablespoons of juice when juiced.
The amount of lemon juice that should be extracted from each lemon depends on the size and juiciness of the lemon. On average, a medium-sized lemon can yield about 2-3 tablespoons of juice.
It really all depends on the recipe. In, say a cake batter, the addition of lemon juice instead of rind is perfectly ok as an approximate (though the fragrance and distribution of flavour isn't quite the same). You should be careful in recipes and take into account the high acidity in lemon juice and how it will react chemically with other ingredients. It may cause cream sauces to curdle, for example.
about 3 tablespoons from a freshly squeezed man... wait...
how much crushed red pepper would one small dried pepper yield