Pst! Over here. Folks, when lemons go on sale, get a bunch, take the zest off with your micro plane and squeeze the heck out of the lemons.
Tightly wrap the zest in one teaspoons each. Measure by tablespoons the juice into ice cube trays. When solid, place in a zippy bag. Mark the bag so you know how much each cube is. Voilą! Lemon Curd year round and you have already done the hard work. And don't forget Lemon Meringue pie!
I don't know about the rest of you, but I like the pulp of the citrus in with my juice. I think it adds additional flavor and texture. I also have one of the old glass juicers like my mother had. It gets quite a workout in my kitchen.
I also do this with Florida oranges. They give the most juice. (California oranges are mostly for eating.) But you do have to be careful with getting the zest from them. Their rinds often leave something to be desired in the beauty department. I also have on hand orange and lemon extract.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"