Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
Freshly squeezed lemon or citrus juice is often used in baking recipes. Fresh citrus juice does NOT add a lot flavor to a recipe, rather it is citrus zest or peel that does. However, the juice adds a level of acidity and liquid that the recipe needs.
We use this technique with the Fresh Lemon Curd Recipe.
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.
APPROXIMATE YIELD OF JUICE
1 large orange = 1/4 cup
1 large lemon = 3 tablespoons
1 small lime = 1 tablespoon
To do:
1. Always zest a lemon, or citrus fruit by removing its peel before squeezing it for its juice! 
2. 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.
3. Remove the juice from the lemon. We are using a citrus juicer. But, you can just squeeze the fruit to extract the juice.
4. Always strain the juice to remove any seeds before using:
