lemon juice in a jiffy

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I love the tangy sourness of lemon juice - a few drops perk up almost any dish. Yet, laziness often gets the better of me, since it also means taking out a lemon, washing/slicing/squeezing/deseeding. and then storing the rest of it back...yadda yadda yadda.

These are my 2 quick-fix solutions - tried and tested for decades now. Open fridge and voila, no cutting, no seeds, pure fresh juice!

1. Lemon Juice -

I buy veggies for the entire week, lemons included. Here I've gathered the materials I'll need - knife, lemon squeeze, and an air tight container. And lemons, of course! 

Cut each lemon in half, squeeze the juice in a wide-mouth utensil. Sorry, no pics with my messy hands! 

Pour into the air-tight jar. Sieve if there are any seeds. Refrigerate. It lasts easily for up to 2 weeks and still tastes fresh!

2. Lemon wedges/slices - 

When I don't have time to squeeze and store the juice, but need lemon juice immediately ....

Slice the lemon off-center so that the seeded part remains. Notice how I got 4 seedless slices, and I can choose the size of each slice depending on the requirement. Store in air-tight container.

However, seedless is not the only reason I do this. A half-squeezed lemon tends to spoil easily - it might have something to do with the skin being crushed. 

Hence, always store a cut slice that hasn't been squeezed, and it lasts for a long time.

The above 4 slices are for this pictorial. In practice, I simply slice off what I need and store the lemon. It works fine.

What tips do you have to store lemons?