Juice the lemons until you have about 1/4 cup of juice. Choose lemons that feel heavy for their size to yield more juice.

In a mixing bowl or a jar with a lid, combine the freshly squeezed lemon juice, Dijon mustard, and honey or maple syrup. Whisk or shake vigorously until smooth.

Slowly drizzle in the olive oil while whisking continuously or shake in the jar until the dressing is emulsified and smooth.

Add salt and pepper to taste. If using, finely mince garlic or shallots and stir in. Adjust seasoning as necessary.

Let the dressing sit for a few minutes to allow flavors to meld before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.