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Always let lemons warm to room temperature before zesting or juicing them; you'll notice a marked difference in yields from a room temperature lemon compared to a lemon out of the crisper. Roll the lemon gently under your palm on a hard countertop or cutting board for a minute before juicing. This will help break down the pulp and help you harvest every last drop of lemon juice. If you don't have a juicer for citrus fruits, a fork and strong hands work just as well. In general, lemons yield:
If you're only in need of a few drops of lemon juice, poke the lemon with a sharp toothpick. Squeeze what juice you need, replace the toothpick, and store the lemon in the refrigerator. A kitchen grater or vegetable peeler can be used to remove the zest of the lemon (be careful not to scrape too much of the pith), but a zester is a fun and useful tool for any kitchen. Zesters have tiny cutting holes that scrape off the peel in threadlike pieces, which in turn are a great garnish or addition to a sweet or savory recipe. |