How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?
I like Hollandaise sauce but rarely can get it lemony enough for my taste. If I add extra lemon juice, the Hollandaise either curdles or becomes too thin for use as a sauce. Similarly, I like lots of other sauces with a more intense lemon flavor than is customarily put in a dish. Other than using more lemon juice, is there a way to intensify lemon flavor in a dish?