1) Select ripe, firm lemons (thin-skinned, heavy for size). 2) Wash under cool water and dry. 3) Bring to room temperature; to maximize yield, roll the lemon firmly on the counter with your palm for 20–30 seconds. For very cold fruit, warm in the microwave for 8–10 seconds. 4) Cut each lemon crosswise (equator) to expose the segments. 5) Juice using a hand reamer, handheld press, or electric juicer. 6) Strain juice through a fine-mesh sieve or chinois into a bowl or measuring cup to remove seeds and large pulp. For a clearer result, line the strainer with a single layer of cheesecloth and let drip for a few minutes. 7) Measure and transfer the juice into a clean glass jar or bottle. Fill close to the top to minimize headspace, cap tightly. 8) Chill immediately. Optional: to pasteurize for slightly longer refrigerated life, heat gently to 60–70°C (140–158°F) for 15–30 seconds (do not boil), then cool rapidly and refrigerate; note this will slightly change fresh flavor. Optional: portion into ice cube trays and freeze for long-term storage.