Fresh Squeezed Lemon Juice

As the old adage goes "When life gives you lemons, make lemonade", but make sure your getting the most juice for your effort:

1: To get the juiciest lemon, you want to choose one with a thin skin.

2: Look for a lemon with a smooth skin instead of a textured skin, that's a clue that the skin is thin. And small to medium lemons tend to be thinner skinned than large ones.

3: You want to get the most juice from your lemon. To do this, roll the lemon around on the counter first, applying pressure to the lemon as you roll it, then place it in the microwave for 30 seconds. This will release more of the lemon's juice.

4: Using a juicer or a reamer will help to get the most juice you can.

5: You can expect about 3 or 4 tablespoons of juice from a single lemon.

6: If you need less than that, you can always freeze the extra juice for up to 3 months.

There is nothing like fresh squeezed lemonade on a hot summer day, but there is so much more you can do with fresh squeezed lemon juice.

For instance:
1. Use it as a flavor enhancer, just as you would a pinch of salt.

2. Add a tablespoon or 2 to a stew at the end of cooking, it will help to marry all the flavors together.

3. Give seafood a little kick with a marinade of olive oil, lemon juice, fennel or dill.

4. Like butter on your food? Mix some lemon juice, zest and minced garlic into softened butter, chill, then cut into slices and place on top of grilled fish, meats and vegetables.

5. For a switch in your everyday salad dressing use lemon juice instead of vinegar.

6. Just before serving cooked vegetables, drizzle with some lemon juice to bring out their flavor.

7. Use lemon juice and stock to deglaze your pan, it will make a delicious sauce or glaze for fish or vegetables.

8. When making a fresh fruit salad, don't forget the lemon juice. The acid in the juice will keep your cut apples, bananas, and other fruit from turning brown too quickly.

9. And who can pass up a tall refreshing glass of iced lemon water on a hot summer day? Zero calories, big calorie taste.

10. There is nothing like some fresh squeezed lemon juice in your hot tea in the winter.

1/4 lb. (1/2 cup) unsalted butter
3/4 cup granulated sugar
1/2 cup fresh lemon juice
3/Tbs. lightly packed zest
Pinch of salt
6 large egg yolks

Melt the butter in a medium sized heavy saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth. Return the pan to medium low heat and cook, whisking constantly, until the mixture is steaming and thick, about 5 to 6 minutes. Don't let the mixture boil. Immediately force the curd through a fine sieve into a bowl using a rubber spatula. Let cool to room temperature, whisking occasionally. Refrigerate, covered, until ready to use.

1/4 Cup cold water
1/2 Cup sugar
3 Tablespoons Cornstarch
1/4 Cup Fresh Lemon Juice
2 Teaspoons Finely Grated Lemon Zest
Pinch of Salt

In a sauce pan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.

Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens, reduce heat to low and cook for another minute, stirring constantly.

Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.

Allow to cool and thicken at room temperature.

Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.