Sounds like you're sorted on thermometer receommendations, but here is a kitchen-hack use that our meat thermometer gets on the daily (we almost never use it for meat).
Did you know you can juice a lemon without cutting it open? Here are the steps (don't skip any; this is only life-changing if you follow them all.)
1. Roll the lemon to soften it (or toss it up toward your ceiling and let it fall. Either method will work.)
2. Take something sharp like a skewer or your handy meat thermometer and use it to pierce the lemon through the non-stem end. Be careful you don't shove it so hard it pops out the other end and stabs you.
3. Squeeze the softened lemon into your dish or measuring spoon. You'll get the most juice if you squeeze from the top and work your way down.
4. The pips don't come out (BONUS!) and if you don't extract al the juice, just toss the whole lemon as is into the fridge. No need to wrap it (BONUS!)
