Here's a little tip for getting the full use out of a lemon... first, get in habit of zesting every lemon before you slice it. You can freeze or dehydrate the zest to store it. Then you juice the lemon. Did you know you can pop it in the microwave for 10-20 seconds to warm it up, and then roll it beneath your palm on a table, to get a lot more juice out of it? Finally, after you have squeezed the juice out of it and you are left with the zestless, smushy sad looking remains, there is one more thing you can do with it. Throw it in a tupperware container with your other vegetable scraps (onion skins, carrot peels, celery ends and tips, old mushrooms, etc.) and use it to make a FABULOUS vegetable or other stock later when you have time (future blog posting, I promise).
Now THAT is squeezing all that you possibly can out of that lemon! :)