Making the bowl

1. Centre the clay and open into a small bowl shape.
   
   
2. Pull the wall of the bowl upwards and outwards.
   
   
3. With a profile tool, cut inwards at the bottom of the pot to form a bead around the base.
   
   
4. Finalise the bowl by pushing outwards into a round shape. Add lines inside and outside the pot to emphasise the chunky rim. Cut through with a wire and remove the bottom half of the lemon squeezer from the wheel.
   
   
5. When stiffened, pinch the rim of the bowl upwards to create the pouring lip.
   
   
6. Once leather hard turn the lemon squeezer bowl adding secondary details to the beading at the bottom.
   
   

Making the top

1. Centre the clay into a wide flat shape and open it up forming a hole in the middle.
   
   
2. Pull the wall upwards and fold over to form the shape of the rim. Finalising by pushing down with a beading tool. Cut through with a wire and remove the top half of the lemon squeezer from the wheel.
   
   
3. Form a simple pinch pot, to make the centre of the lemon squeezer top.
   
   
4. Put the pinch pot inside a plaster mould, pressing in the clay firmly.
   
   
5. After a while tap sharply on the side of the mould and the lemon squeezer centre will drop out.
   
   
6. When leather hard trim the top half of the lemon squeezer.
   
   
7. Stick the press-moulded centre to the top half of lemon squeezer.
   
   
8. Make holes for juice. Sit the lemon squeezer top into the bowl.

Glazing the finished pot

1. Once dry biscuit fire the pot to 990°c then dip into glaze.
   
   
2. Reduction fire the glazed pot to 1300°c in a gas kiln.