• Most often you'll be using the juice of lemons, limes, and oranges.
• Buy a few extra limes since many don't have much juice.
• To get some extra juice from a lemon or lime, lean on it and roll it around on the countertop for a few seconds before you cut it open, or microwave it for 10 or 15 seconds.
• I find juicing to be easiest with just a fork to ream out the fruit.  Cut it in half and go to town.  Some people like to hold it cut side up and squeeze, so that seeds don't get in the food, but then you have to wash your hands.
• The "zest" of a citrus fruit is the very outer edge of the peel where the flavorful oils are.  To zest a fruit, get a zester!  When zesting, don't go so deep as to get the white pith, which is very bitter.

Lemon

Limes

Vegetarian recipes with lemon, lime, or orange juice and/or zest

• Apple Tart with Pinto Beans
• Arugula-Walnut Pesto
• Charred Mushroom and Baby Spinach Salad
• Chili with Textured Vegetable Protein
• Falafel with Tahini-Mint Sauce
• Fire Roasted Tomato Pasta with Chickpeas and Arugula
• Orzo with Citrus-"Cooked" Veggies, Avocado, and Feta
• Pasta with Asparagus, Olives, and Parmigiano Breadcrumbs
• Southwest Caesar Salad with Grilled Tempeh
• Spring Vegetable Ragout with Fresh Pasta
• Sweet Potato Curry with Tofu, Bok Choy, and Carmelized Shallots
• Warm Orange-Fennel-Olive Salad with Grilled Tempeh