I use a lot of cut lemons but hate having a cut lemon half hanging around in my refrigerator until I use it again. Recently discovered that I can roll it gently (to release the juices) then pierce the lemon with a skewer. I just squeeze out the juice for a particular recipe I need, leaving the skewer in place when returning it to the refrigerator until the next time!
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That's a good tip. I usually will juice the whole lemon and then put any excess juice in a container. Sometimes, I will just add the extra juice to hot or cold water and drink it in the morning. It's a little sour but so good.
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