Hi Wendy! This kind of citrus has quite a bit of liquid in it so you would want to use the zest instead as you don't want to make your dough too sticky to handle. Since the juice doesn't have any kind of fat in it, it wouldn't be a great substitute for the buttermilk/cream called for in the recipe. Maybe once you zest, you could juice all the citrus for some fresh squeezed OJ? Happy baking! 

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