I cut lemons into hemispheres to juice, then into quarters or wedges for tea or drinks. The seeds slow me down, and it’s kind of a pain to flick them out. What are gonna do?
Then I somehow landed on a video of a Lao chef prepping vegetables for a stir-fry. His lemon slicing is seedless and simple, and the pieces are easier to squeeze.
Here’s how he does it. It’s so much easier that now I cut apples this way too.