Freshly squeezed lemon juice is often used in recipes. To get the most from the fruit, roll it a couple of times on the countertop, while pressing downward with the palm of your hand. Or, microwave at 100% power for 20 to 45 seconds (1 minute for 2 and 1-1/2 to 2 minutes for 4), which helps to juice them. Fresh juice does not add a lot flavor to a recipe, as citrus zest or peel do, but rather a level of acidity and moisture that the recipe needs.

Lemon is the most acidic of the citrus fruits. If a recipe calls for freshly squeezed lemon juice or just lemon juice, substitute it with white wine vinegar, not water or the juice from another citrus fruit.  Lemon juice also tenderizes, and can be found in pie crust recipes.