Raju scooty some lemon to get lemon juice but it had seeds and pulp draw a labelled diagram to show a method to separate the seed and pulp the juice
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STEP 1: CHOOSING YOUR LEMONS
When choosing your lemons at the market, you want to be on the lookout for those that seem heavy for their size (that means they're full of juice not just a thick rind), have a smooth surface free of major pitting, and are fairly uniform in shape.
When trying to figure out how many lemons you need for a recipe, follow this general rule:
1 medium sized lemon yields approximately 3 tablespoons of juice
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STEP 2: WASH 'EM!
Wash your lemons in cold water just before use.
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STEP 3: THE TRICK TO TONS OF JUICE!
No matter which juicing technique you end up using, doing the following trick first will increase the amount of juice you'll get from each lemon.
Place a lemon on a hard surface and roll it back and forth under your hand, while pushing down as hard as you can.
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STEP 4: CUT YOUR LEMON IN HALF
I am a fan of cutting them cross wise (like pictured) but I've read that cutting them in half lengthwise (end to end) can produce more juice. Try both and see which one you like best!
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STEP 5: METHOD #1: CLASSIC CITRUS JUICER
This is my favorite technique because most classic tabletop manual lemon juicers are designed to separate out the seeds, which eliminates the need for straining the juice afterwards.
Place a lemon half on top of the ridged, pointed dome and twist back and forth while pushing down as hard as you can. Once you remove most of the 'easy' juice, squeeze the sides in harder as you twist to make sure you're getting the last bits of pulp that are clinging to the inside of the rind.
Repeat with more halves until you have the desired amount of juice.
*This tool also works well for juicing limes!