In the kitchen
Lemons have several important supporting roles in cookery. One of their earliest tasks was as a garnish for fish, just as they are used today. Lemons are also an essential accompaniment to deep-fried foods. They act as a flavour enhancer for other ingredients, bringing a sweet acidic element to marinades, salad dressing and sauces, and will halt discolouration of cut raw ingredients such as pears and fennel. Their pectin content makes them an essential component of jams and jellies. Salt-pickled lemons are a staple flavouring of North African cooking; lemons can also be preserved in vinegar or olive oil. Some Mediterranean regions use lemon chopped raw in salads.

The fruit also takes a central role in recipes such as lemon curd, tarte citron and avgolémono, where its combination with eggs gives a balance of richness and acidity. Lemon zest is an important ingredient in its own right and contains essential oils that lend a dish perfume as well as flavour.

Varieties
Amalfi lemons, which come from the Amalfi coast in Italy, are very highly regarded.