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Grate first, squeeze later

Whenever a recipe calls for both the grated zest and the juice of a lemon, lime or orange, always grate first, then squeeze afterward. You can easily squeeze a lemon after it’s been zested, but you just can’t zest a squoozen one.

Too much of a good thing?

Even if you only need a small amount of lemon juice for your recipe, you may as well go right ahead and squeeze the whole thing. Freeze the extra juice in an ice cube tray and store the cubes in a plastic bag in the freezer to use another time.