I nuke my lemons for ten seconds to make more juice come out, like the rolling method but faster.
I also love them and use them in everything, and I use the zest to make lemon salt for poultry and meat rubs. You just put some of the zest into a small amount of kosher, or table salt, let it sit for a few days, and voilą! Lemon salt. You can also add spices or herb to it at the same time.
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