Okay, so here's the scoop. Marash Girl's mother-in-law Azniv always stomped on her lemons before she squeezed them . . . Just to soften them up. Not old dried out lemons, but fresh lemons. (Did she bring this custom with her from Marash?) Then she rinsed the lemons, cut them in half and proceeded to squeeze them on her antique (for her it wasn't antique) glass lemon reamer. That way she was able to squeeze the very last bits of lemon juice from the rind.
(Marash Girl thinks she does Azniv one better when Marash Girl makes hummus and babaghanoush. . . she peels the lemons, removes the seeds, and puts the lemon -- sans seeds and peel -- into the Cuisinart, blends it up and adds it to the chick pea or eggplant mixture. Absolutely delicious! Azniv would approve!) . . . but back to the subject at hand.
Stomping on your lemons is particularly helpful when you've had the lemons around for a long time . . . when the skins become so dried out that the lemon skins become hard . . . impossible to squeeze, (is that what happens to us after a long time?) and everyone in the family is telling you to throw them out. So rather than tossing those forgotten in the corner lemons, stomp on them, rinse them off, squeeze them using your (now) antique glass lemon reamer [whatever you do, don't use a plastic lemon reamer . . . unless you want to change the flavor and the chemical makeup of the lemon juice], and the result will be 'extra-strength' lemon juice.
Note of warning: be careful how much you use in your soup, or your soup will be too թթու ["tutou"] for even the hardiest of taste buds to tolerate!