Room-temperature or warm lemons are easier to juice. If you are not using the lemon peel, soak lemons in hot water for 5 minutes to soften the flesh slightly and make them yield more juice. Always strain lemon juice through a small, fine strainer to remove bits of pulp and tiny seeds before using it in a recipe. The lemon flavor in the skin resides in the zest, the outermost yellow portion of the skin. If this does happen, use a dry pastry brush to sweep the zest from the grater's surface.
Some recipes call for strips of lemon zest.
Use a sharp vegetable peeler to remove these, pressing gently to avoid including the pith. A squeeze of lemon juice or a grating of zest enhances the flavor of most fruits. To prepare dough, beat butter and sugar on medium speed until very soft and light. Beat in vanilla and egg yolk and continue beating until smooth and shiny, about 3 minutes longer. Sift cake flour and add to butter mixture.