A squeeze of lemon juice in the butter for vegetables will add a zesty tang.
The acidity of lemon juice acts as a tenderizer in marinades for meat, game, or fish.
Use lemon juice or a cut lemon rubbed in the cavity of poultry or game birds to freshen the meat and improve the taste.
Serve lemon wedges or slices as a condiment or garnish for fish, shellfish, veal, and beef.
Juicing a Lemon:
Cut the lemon in half. Use a citrus reamer or a fork twisting in each lemon half. A medium-sized lemon should yield 2 to 4 tablespoons of juice.
To yield the maximum amount of juice, bring the lemon to room temperature and roll the lemon under the palm of your hand on the counter to soften the fruit and crush the juice cells. Press hard with the heel of your hand.
You can also pierce the lemon with a fork and microwave it on medium power for 15-25 seconds before squeezing.
If you only need a few drops of lemon juice, pierce the skin with a toothpick and squeeze out what you need. You can store the lemon by reinserting the toothpick and placing the lemon in a plastic bag in the refrigerator.
Freeze lemons for fresh juice:
You can have fresh lemon juice on hand whenever you need it by halving lemons and storing them in a plastic bag in the freezer. When you are ready for the juice, defrost the lemon halves overnight and then squeeze. Freezing and thawing lemons seem to make them juicier.
Frozen lemon juice:
Fresh-squeezed lemon juice can be poured into ice cube trays and frozen for up to 6 months.