Instructions

1. Consult your recipe for the amount of lemon zest needed. Plan to substitute the juice of one medium lemon (or 2 tbsp. of juice) for 1 tbsp. of lemon zest. Convert your quantities if needed: 1 tbsp.is equal to 3 tsp.

2. Use a lemon with a smooth skin and a heavy weight for juicing. Keep the lemon at room temperature and microwave for 15 seconds before juicing to extract more juice. Roll the lemon across the counter to soften the insides.

3. Extract a small amount of lemon juice by piercing the lemon with a toothpick and squeezing out the needed quantity. Extract all of the juice from the lemon by using a commercial juicer. Store leftovers in the refrigerator for up to a week.

4. Use the lemon juice at the same time, and in the same way, as the recipe describes for the lemon zest.