A hand tool that squeezes the juice from a halved lemon, lime or orange by pressing the cut side against a perforated cup, so the juice runs through and the seeds and most of the pulp stay behind. The common kitchen form is a hinged two-piece press, often colour-coded by fruit size; bar and counter versions use a long lever for volume. Also called a citrus juicer or lemon squeezer.
It is quicker and cleaner than squeezing by hand and gets more juice out of the fruit than a reamer does, which matters when a recipe or a round of cocktails needs several fruits' worth. For whole-fruit juicing or large quantities of orange juice an electric juicer does the job; the press is for a few fruits at a time. Roll the fruit firmly on the counter before cutting to loosen the juice.