Choose bright-yellow, thin skinned lemons. If you intend to make candied lemon peel, choose the thicker skinned lemons. Depending on their freshness when purchased, lemons can be refrigerated for 2 to 3 weeks. If you have leftover lemon juice, freeze it. Refrigerated juice loses its flavor faster than frozen juice.
To increase the amount of juice, lemons should be at room temperature; place your palm on top of the lemon and roll it slowly, but firmly, across the countertop. Six medium lemons produce 1 cup of juice. One medium lemon yields 2 to 3 teaspoons of zzest and 3 tabelspoons of juice.