This is why I buy the smallest bottle of store brand - the juice *does* last that long, because I rarely use it, so the bottle usually gets outdated long before it's even half empty. Even those tiny lemon-sized squeeze bottles I had to toss out when I discover them weeks after their use-by date. When a recipe calls for a teaspoon of juice, even 4 ounces goes a long way.
Forgot to mention that I use a fair amount of lemon. I was raised in a home where we put lemon juice on spinach and fish, as well as adding it to tea.
After giving up butter and margarine, as well as significantly reducing my use of salt, I found that I really like adding lemon juice, at the table, to -- most cooked green leafy vegetables, broccoli, cauliflower, carrots (sometimes) and pea/bean soups (brightens the taste -- like using it in hummus).
Also Mexican food, if I don't have any fresh limes. (In Mexico, lime wedges are served with many entrees. Brilliant!)
Better lemon/lime as a table condiment than sat fat, trans fat, or salt.
While I prefer fresh squeezed lemon juice (and use zest in recipes), the Minute Maid frozen is so darn convenient that I have been a steady customer for a long time. Frozen makes a big
difference; those preservatives in the shelf-stable juice taste really nasty.
My ratings: fresh lemon = 10, Minute Maid = 9, shelf-stable w/preservatives = -3!