The juice of lemons used for flavouring, souring and to prevent cut fruit and vegetables from browning or to whiten fish and fish bones for stock. Cooking Tips: Before extracting the juice from a lemon, roll it on a hard surface and apply pressure with the palm of your hand. Boil the lemons in particular for 5 minutes to produce more juice. We could also bake them in the oven for 5 minutes at 160°C. If the lemons we have are not enough, replace a small quantity of lemon juice with 1/2 tablespoon vinegar for each tablespoon of lemon juice. To avoid the seeds falling in the juice, wrap a cloth around them when squeezing. If you need just drops of lemon juice then pierce a lemon with a fork and squeeze.