The lemon juice keeps the apple from oxidizing.
If you are working with fresh fruit and would like to keep it from turning brown, place it in an acidic water bath. That is one-quarter cup of apple cider vinegar or one-quarter cup of lemon juice per quart of water. Mix it together, and as you are slicing your fruit, add it to the water bath. It will keep everything from turning brown.
No. It just becomes a lemon with orange juice inside it. It's still a lemon and its seeds will still produce nothing but lemon trees.
Umm it gets sweeter..?
a normal lemon would yield about 3 tablespoons or 45 ml of juice. Inserting a fork would produce a better yield than microwaving it or rolling it against a counter but still a reamer would still be the best.
Apples go brown in the presence of oxygen. Boiling means that the apple doesn't come in contact with oxygen.
No, it has gone off.
After you zest a lemon, chances are good that the lemon is still perfectly fine. You can use the juice as flavoring (in tea is really good) atop / in food or in drinks. If you cut the lemon, you can also use it as a garnish.
apple juice contains more sugar
By using eyedrops or better still, lemon juice or ice cold milk.
The lemon juice forms an electrolyte, you need to place two electrodes, made from dissimilar metals, into the lemon, to produce an electric current.
"Realemon" lemon juice. Still around today.
You may, but you may not like the end product. The lemon juice adds acidity like orange juice will that help to prevent spoilage, but lemon juice also contributes to the taste. Orange juice will too, but you may find it much sweeter.