I am a bit sour because I didn’t think of it myself.
For years now if a recipe called for a few drops, or spoonfull
of lemon juice I would cut a lemon in half and squeeze.
I did know if I rolled it back and forth on a hard surface first juice would flow more freely, and I have always done this.
Of course after cutting, the lemon wouldn’t last too long.
Today I read that if you stuck a needle into it (Presumably a fine knitting needle) the exact amount needed could be sqeezed out and the lemon would remain closed and fresh much longer.
Now why didn’t I think of that.