Lemons are an ideal way to perk up early spring cuisine; from salads to fish and desserts, they are an easy flavor booster to keep on hand. However, I always end up planning a meal around my last lemon, only to find out it has become hard and yields as much juice as a potato. Then I discovered this simple tip for making sure you get every last drop out of your lemons.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/Oz1Bf8
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